lemon ricotta pancakes

I made lemon ricotta pancakes with fresh blueberry sauce for our anniversary breakfast several weeks ago. The pancakes were very fluffy and light, but also quite rich and sweet...not too sweet if you have a sweet tooth, but definitely something to consider if you don't. In hindsight, maybe I covered my cakes with too much syrup... :)

I followed the original recipe found at two peas and their pod, a blog full of amazing recipes and cooking inspiration!

Ingredients:

For the blueberry sauce:

1 1/2 tbsp fresh lemon juice
1 1/2 tsp cornstarch
2 cups fresh or frozen blueberries
2-3 tbsp granulated sugar
2 tbsp water

In a small bowl, combine the lemon juice and cornstarch and set aside. In a medium sauce pan, combine blueberries, sugar, and water. Bring to a boil over high heat. Reduce to simmer and stir in lemon juice and cornstarch. Stir until sauce begins to thicken. Cover to keep warm and set aside.

For the pancakes:

1 1/4 cups 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 egg whites
1/2 cup lemon juice
2 tsp grated lemon zest
1 tbsp canola oil

In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt.

In a medium bowl, mix together ricotta cheese, egg, egg whites, lemon juice, lemon zest, and canola oil. Add dry ingredients and gently mix until combined. Be careful not to over mix. The batter will be thick.

Heat a griddle over medium heat and coat with non-stick spray. Drop about 1/3 cup batter onto the hot griddle. Cook pancakes about 2 minutes, or until browned and beginning to set. Flip and cook 2 minutes on the other side.

Stack cooked pancakes on a plate and spoon on the fresh blueberry sauce/syrup. Enjoy!