Lemon Ricotta Pancakes with Blueberry Balsamic sauce

Light and Fluffy Lemon Ricotta Pancakes with Blueberry balsamic sauce are the perfect addition to special brunches for Easter, Mother’s Day, Father’s Day or other special breakfast celebrations!

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Lemon Ricotta Pancakes with Blueberry Balsamic sauce

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Prep Time

10 minutes

Cook Time

25 minutes

Servings

servings MetricUS Imperial

Ingredients

To make Lemon Ricotta pancakes

• 1 1/4 cup all purpose flour
• 3 Tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp Salt
• 1 cup ricotta cheese
• 1 large egg
• 2 large egg whites
• 1/4 cup lemon juice
• 2 tsp lemon zest
• 2 Tbsp The Spicy Olive's Lemon olive oil

To make Blueberry Blasamic sauce

• 1 Tablespoon fresh lemon juice
• 1 teaspoon cornstarch
• 2 cups blueberries fresh or frozen
• 1/4 cup The Spicy Olive's Wild Blueberry balsamic vinegar

Prep Time 10 minutes Cook Time 25 minutes Servings servings MetricUS Imperial Ingredients To make Lemon Ricotta pancakes 1 1/4 cup all purpose flour 3 Tbsp granulated sugar 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp Salt 1 cup ricotta cheese 1 large egg 2 large egg whites 1/4 cup lemon juice 2 tsp lemon zest 2 Tbsp The Spicy Olive's Lemon olive oil To make Blueberry Blasamic sauce 1 Tablespoon fresh lemon juice 1 teaspoon cornstarch 2 cups blueberries fresh or frozen 1/4 cup The Spicy Olive's Wild Blueberry balsamic vinegar

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Instructions

1. In a small bowl, combine lemon juice and cornstarch and set aside. Add blueberries and blueberry balsamic to a small saucepan and simmer over medium heat. Stir until blueberries split and sauce begins to thicken. Add cornstarch to further thicken the sauce. Add sugar if you would like the sauce to be sweeter, to taste.

To make pancakes

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a medium bowl, whisk together ricotta cheese, egg, egg whites, lemon juice, lemon zest, and Lemon olive oil. Gently fold the wet ingredients into the dry ingredients until the flour disappears. Do not over mix. The batter will be thick.
2. Heat a griddle or non stick pan over medium heat. Spray with lemon olive oil or non stick spray. Drop 1/3 cup of the batter on hot griddle or skillet. Cook pancake until browned on the underside and beginning to set, about 2 minutes. Flip and cook on the other side about 2 minutes. Continue making pancakes until the batter is gone.
3. Serve 2 pancakes per person with warm Blueberry balsamic sauce and a sprinkle of powdered sugar. Enjoy!