Lemon Ricotta Pancakes with Blueberry Sauce

By vealam

Ingredients

• FOR THE PANCAKES:
• 1-1/4 cups flour
• 3 Tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup ricotta cheese
• 1 large egg
• 2 large egg whites
• 1/2 cup lemon juice
• 2 teaspoons lemon zest
• 1 Tablespoon canola oil
• FOR THE BLUEBERRY SAUCE:
• 2 Tablespoons lemon juice
• 2 teaspoons cornstarch
• 2 -1/4 cups fresh or frozen blueberries
• 1/2 cup sugar
• 2 Tablespoons water

Details

Servings 1
Adapted from bakedinaz.com

Preparation

Step 1

FOR THE PANCAKES: Pre-heat oven to 200 degrees. In a large bowl, whisk together flour, sugar, baking powder, baking soda & salt.
In a medium bowl, whisk together ricotta, egg, egg whites, lemon juice, lemon zest and canola oil. Fold this into the dry ingredients to make a thick batter.
Spray or brush a skillet with canola oil and heat to medium-low. With a 1/4 cup measure, drop the batter onto the skillet, spreading it slightly.
Cook the pancakes until browned on the underside and beginning to set (about 2 minutes).
Flip and cook until browned on the second side (about 2 more minutes).
Transfer the cooked pancakes to a baking sheet and place in the oven to keep warm.
FOR THE BLUEBERRY SAUCE: In a small bowl, combine the lemon juice and cornstarch, then set aside.
In a medium saucepan, combine the blueberries, sugar & water. Bring the mixture to a boil over high heat. Reduce to a simmer and stir in the lemon juice-cornstarch mixture. Simmer while stirring until the sauce has thickened up, about 2 more minutes.
Pour over cooked pancakes and enjoy!