Lemon Ricotta Pancakes with Blueberry Sauce
Waking up on a Sunday morning to the warm bodies of my cats and my boy snuggling with me is just the best thing ever. Or at least I think it can’t get any better but then I remember…..PANCAKES. Lazy relaxing Sundays after leisurely enjoying a cup of coffee or a cup of tea is wonderfully paired with pancakes. In fact, I think that Sundays were specifically invented just for making homemade pancakes!
What I like about this recipe is that it’s a traditional pancake with a twist. The addition of the ricotta cheese adds this depth and creaminess to the batter so each bite is soft and moist. Using lemon creates this vibrant pop in each bite that helps awaken the senses with bursting and bright citrus flavors. Oh dear….why is it not Sunday yet!
Pancakes are generally a pretty easy thing to make but that doesn’t make the making them any less special. And this recipe is no exception. It’s easy but it’s also sensationally delicious. The blueberry sauce is optional of course but I highly recommend giving it a try.
Lemon Ricotta Pancakes
2 ½ cups all-purpose flour
½ cup brown sugar
2 tbsp + 1 tsp baking powder
1 tsp salt
10oz whole milk ricotta cheese
2 cups milk
1 tbsp lemon juice
2 tsp lemon zest
2 tsp vanilla extract
Butter or coconut oil for cooking
Whisk the flour, brown sugar, baking powder, and salt together in a large bowl until incorporated. In a separate bowl, beat the eggs. Add in the ricotta cheese and whisk until smooth. Add the milk, lemon juice, lemon zest, and vanilla to the egg mixture. Whisk to combine. Slowly pour the wet ingredients into the flour mixture, whisking until the flour soaks up the liquid and the mixture is blended. Heat a griddle or skillet over medium heat. Working in batches, add a tablespoon of butter at a time to the griddle or skillet and let melt (it will take only seconds). Ladle the pancake batter onto the surface, creating your desired size pancakes and evenly spacing them apart. Cook on one side until golden brown and bubbles begin to form on the top. Using a spatula, flip the pancake over and finish cooking on the other side. Keep the pancakes warm as you finish cooking all the batter.
Blueberry Syrup (optional)
12oz fresh blueberries
2oz sugar (or honey)
½ cup water, plus more if needed
Combine the blueberries, sugar, and water in a saucepan over medium high heat. Let the sugar dissolve and the mixture begin to bubble. Once the blueberries start to burst, reduce the heat and simmer until you’re left with a syrupy sauce. If you let it cook too long and the sauce becomes thick and clumpy, just add a little more water and simmer again.