I serve this dish for breakfast, but it can definitely double as a dessert as well. Fluffy ricotta pancakes smothered in whipping cream and drowning in blueberry sauce. It is the breakfast of champions and a kid favourite.
Lemon Ricotta Blueberry PancakesPrint This
- 2 Cups of all purpose flour
- 1/4 Cup of granulated sugar
- 2 Tsp baking powder
- 1/2 Tsp baking soda
- 1/4 Tsp Kosher salt
- 1/2 Cup butter milk
- 1 Cup ricotta cheese
- 1/4 Cup fresh squeezed lemon juice
- 2 large eggs
- 2 Tbsp melted butter
- 1 tsp vanilla
- 2 Cups Fresh Blueberries
- 1/4 Cup water
- 1/4 Cup granulated sugar
- 2 Tbsp freshly squeezed lemon juice
- 1 1/2 Tsp cornstarch
- 1 Cup whipping cream
- 1 Tbsp sugar
- 1/2 Tsp lemon zest
These pancakes are really fun and very easy to make. While the pancakes are cooking, you can make your blueberry sauce and whipped cream.
- Combine your flour, baking soda, baking powder, sugar and salt in a large bowl.
- Combine your ricotta, eggs, melted butter, lemon juice, vanilla and buttermilk in a separate smaller bowl.
- Add the wet ingredients to the dry and stir to blend. Be careful not to over mix as the dough will become dense.
- 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.
- Place on a Plate, cover with foil, and bake the remaining pancakes.
- While your pancakes are cooking, you can make the blueberry sauce.
- Add the cornstarch to the lemon juice and mix well.
- Add the blueberries, lemon juice mixture, sugar, and water to a small saucepan.
- Bring to a boil and allow to cook for 2 minutes.
- Turn off heat and set aside.
- Add your whipping cream, sugar, and lemon zest to the mixing bowl of a stand mixer with a whisk attachment.
- 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!