Lemon Ricotta Pancakes with Lemon/Blueberry Sauce

They taste even better than they sound!

Ricotta Lemon Pancake2.jpg

I wanted to make something special for my wife as Valentine’s Day is coming up and since it’s on a Tuesday breakfast wasn’t really going to be an option.  These pancakes are really easy to make and are really light so you’re not left feeling stuffed afterwards.  The blueberry sauce has 4 ingredients and takes about 10 minutes to make, but it really ties the dish together.

For the blueberry sauce, here are the ingredients:

2 tablespoons lemon juice
1 tablespoon cornstarch
2 cups frozen blueberries
3 tablespoons white sugar

Mix up the lemon juice and cornstarch until the cornstarch dissolves and set that aside.  Put your blueberries in a pan (I’d recommend using 2 1/2 cups blueberries) and stir in 3 TB sugar.  Bring that to a boil, then let it simmer for 5 minutes before adding in the lemon juice/cornstarch mixture.  Stir that in and let it sit until it thickens slightly then take it off the heat and cover it.  That’s it for the sauce, it really is that easy.

For the pancakes here are the ingredients:

1 cup ricotta cheese
2/3 cup milk
2 eggs
3 tablespoons white sugar
1 lemon, juiced and zested
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup all-purpose flour
1 tablespoon baking powder

In a large mixing bowl, mix up the ricotta, milk, eggs, sugar, lemon, nutmeg, and salt.  Once that’s mixed, stir in the flour and baking powder.  Again that’s it, super easy recipe.

Get a 1/4 cup of the mixture and put it on a greased pan on medium heat and viola, gorgeous delicious pancakes.  They’re sweet from the blueberries, but have a tart taste also from the lemon in both the syrup and the pancake themselves.

Also, bacon makes everything better, but side your pancakes with whatever you want.

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