Rating: 4.5 stars 4.4
121 Ratings
  • 5 star values: 77
  • 4 star values: 25
  • 3 star values: 14
  • 2 star values: 4
  • 1 star values: 1

These pancakes are light and don't leave you feeling too full. The blueberry sauce is easy, healthy, bright, and perfect on top of these pancakes. Top the pancakes with blueberry sauce or maple syrup.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix 2 tablespoons lemon juice and cornstarch together in a bowl until cornstarch dissolves.

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  • Stir blueberries and 3 tablespoons sugar in a saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes. Pour cornstarch mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover saucepan and remove from heat.

  • Whisk ricotta cheese, milk, eggs, sugar, juice from 1 lemon, lemon zest, nutmeg, and salt together in a bowl until well blended. Add flour and baking powder; whisk to combine.

  • Heat a lightly oiled griddle or skillet over medium-high heat. Drop batter in 1/4 cup portions onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Top pancakes with blueberry sauce.

Cook's Note:

Keep pancakes warm in a 150 degree oven until ready to serve.

Nutrition Facts

291 calories; protein 7.7g; carbohydrates 57.7g; fat 3.9g; cholesterol 85.1mg; sodium 560.2mg. Full Nutrition
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