Lemon Ricotta Pancakes with Blueberry Sauce

These sweet lemon ricotta pancakes with blueberry sauce are perfect for a weekend breakfast. Light, fluffy and perfectly sweet. 

There is nothing more delicious than fresh ricotta.  While I have yet to make it (I need to get my act together!) I have picked it up a few times from our local grocery store.  Usually I eat one of two ways – on bread with a slice of prosciutto or I just stand in front of the refrigerator spooning into my mouth like I’m afraid it’s going to run away.

After I finally talked myself into trying something new, I settled on making pancakes. Why not? Pancakes are delicious and who doesn’t love a good pancake. Am I right?

These pancakes cooked up light, fluffy and full of flavor. The light hint of lemon added a nice fresh flavor. The pancakes are not sweet (there is no added sugar) but that is where the blueberry sauce comes in.  If you’re not a fan of blueberries (what?) or fruit on your pancakes (why would you not like that?) maple syrup is equally delicious too.

So, if you ever find yourself in the position of having fresh ricotta, lemons and blueberries I think you know what to make!

Lemon Ricotta Pancake with Blueberry Sauce

Yield: about 40

Ingredients:

For Pancakes:

  • 4 eggs - separated
  • 2 cups fresh ricotta cheese
  • 2/3 cup plain yogurt
  • 1 tablespoon lemon zest
  • 1-1/3 cup flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1-1/2 cup whole milk

For Sauce:

  • 16 ounces fresh or frozen blueberries (I used frozen)
  • 3/4 cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1 cup water

Adapted from Epicurious

Directions:

Separate egg yolks and whites. Add whites to small bowl. Set aside until needed.

Whisk yolks, ricotta, yogurt and lemon zest in a large bowl. In another bowl whisk flour, baking powder, salt and baking soda. Add flour mixture to yolk mixture and stir until combined. Stir in milk. Using an electric mixer beat egg whites until soft peaks form. Fold egg whites into batter.

Cook on hot griddle.

For sauce, add all ingredients to a large pan and cook over medium heat until thick.