These lemon ricotta pancakes with blueberry sauce are an ideal choice for a leisurely weekend breakfast—light, fluffy and subtly sweet.
Fresh ricotta has a delicate, creamy flavor that brightens both savory and sweet dishes. I usually buy it from the store and enjoy it in simple ways—spread on bread with prosciutto or eaten straight from the container. One weekend I decided to use ricotta in pancakes, and the results were wonderful.
Pancakes made with ricotta turn out exceptionally light and tender. A hint of lemon lifts the batter, giving the pancakes a fresh, slightly tangy note. The batter itself is not overly sweet, which lets the ricotta and lemon shine. That’s where the blueberry sauce comes in: it adds sweetness and a vibrant fruity contrast. If you prefer a classic finish, maple syrup works beautifully as well.
If you have fresh ricotta, lemons and blueberries on hand, these pancakes are a great way to put them to use.
Lemon Ricotta Pancake with Blueberry Sauce
Yield: about 40 pancakes
Ingredients:
For the pancakes:
- 4 eggs, separated
- 2 cups fresh ricotta cheese
- 2/3 cup plain yogurt
- 1 tablespoon lemon zest
- 1 1/3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups whole milk
For the blueberry sauce:
- 16 ounces fresh or frozen blueberries
- 3/4 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup water
Adapted from Epicurious
Directions:
Separate the egg yolks and whites. Place the whites in a clean bowl and set aside.
In a large bowl whisk together the yolks, ricotta, yogurt and lemon zest until smooth. In another bowl combine the flour, baking powder, salt and baking soda. Stir the dry ingredients into the ricotta mixture until just combined, then add the milk and mix to a uniform batter.
Using an electric mixer, beat the egg whites until soft peaks form. Gently fold the whipped whites into the batter, keeping as much air as possible to maintain lightness.
Heat a lightly oiled griddle or nonstick skillet over medium heat. Spoon or pour batter to form pancakes of your desired size. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden and cooked through. Keep pancakes warm while you finish the batch.
For the blueberry sauce: combine the blueberries, sugar, lemon juice, lemon zest and water in a saucepan. Cook over medium heat, stirring occasionally, until the sauce thickens and the berries break down slightly. Adjust sweetness to taste and remove from heat.
Serve pancakes warm with blueberry sauce spooned over the top, or offer maple syrup as an alternative topping.
