Lemon Ricotta Pancakes with Blueberry Sauce Recipe - Allrecipes.com
Lemon Ricotta Pancakes with Blueberry Sauce Recipe
  • READY IN 30 mins

Lemon Ricotta Pancakes with Blueberry Sauce

Recipe by  

"These pancakes are light and don't leave you feeling too full. The blueberry sauce is easy, healthy, bright, and perfect on top of these pancakes. Top the pancakes with blueberry sauce or maple syrup."

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Ingredients Edit and Save

Original recipe makes 12 pancakes Change Servings

Directions

  1. Mix 2 tablespoons lemon juice and cornstarch together in a bowl until cornstarch dissolves.
  2. Stir blueberries and 3 tablespoons sugar in a saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes. Pour cornstarch mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover saucepan and remove from heat.
  3. Whisk ricotta cheese, milk, eggs, sugar, juice from 1 lemon, lemon zest, nutmeg, and salt together in a bowl until well blended. Add flour and baking powder; whisk to combine.
  4. Heat a lightly oiled griddle or skillet over medium-high heat. Drop batter in 1/4 cup portions onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Top pancakes with blueberry sauce.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins

Footnotes

  • Cook's Note:
  • Keep pancakes warm in a 150 degree oven until ready to serve.
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Reviews More Reviews

Sep 04, 2013

Someone made these pancakes for me but they used ready to go pancake mix. And that's what I was looking for. I just needed to know how much Riccotta to put in. Also they used 1/2 spoon of vanilla extract. Delish fancy pancakes to break out of the norm.

 
Aug 24, 2013

Very good. We used baking powder per the ingredient list, not the instructions. Came out fluffy enough. Rich flavors.

 

2 Ratings

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Nutrition

  • Calories
  • 376 kcal
  • 19%
  • Carbohydrates
  • 60.9 g
  • 20%
  • Cholesterol
  • 115 mg
  • 38%
  • Fat
  • 8.8 g
  • 14%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 14.7 g
  • 29%
  • Sodium
  • 637 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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