Lemon Ricotta Blueberry Pancakes

Instructions

These pancakes are really fun and very easy to make. While the pancakes are cooking, you can make your blueberry sauce and whipped cream.

Pancakes

1. Combine your flour, baking soda, baking powder, sugar and salt in a large bowl.
2. Combine your ricotta, eggs, melted butter, lemon juice, vanilla and buttermilk in a separate smaller bowl.
3. Add the wet ingredients to the dry and stir to blend. Be careful not to over mix as the dough will become dense.
4. Using a griddle or frying pan on medium high heat (about 160) add your batter 1/4 cup per pancake. Cook until bubble form (approx 4 minutes) then flip and cook for another 4 minutes.
5. Place on a Plate, cover with foil, and bake the remaining pancakes.

Blueberry Sauce

1. While your pancakes are cooking, you can make the blueberry sauce.
2. Add the cornstarch to the lemon juice and mix well.
3. Add the blueberries, lemon juice mixture, sugar, and water to a small saucepan.
4. Bring to a boil and allow to cook for 2 minutes.
5. Turn off heat and set aside.

Whipped Cream

1. Add your whipping cream, sugar, and lemon zest to the mixing bowl of a stand mixer with a whisk attachment.
2. Mix on HIGH for about 6 minutes until cream has stiffened and formed stiff peaks.

To serve, plate the pancakes, add a dollop of whipped cream and a healthy spoonful of the blueberry sauce over top. Enjoy!