Lemon Ricotta Pancakes Recipe
Lemon Ricotta Pancakes are light & fluffy with a delicious homemade blueberry sauce.
Servings: 10
Ingredients
Pancake
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1/2 tsp baking powder
- 2 tbsp lemon zest
- 1/4 tsp salt
- 1 cup ricotta cheese (whole milk)
- 3/4 cups milk
- 2 eggs, seperated
- 2 tbsp lemon juice
- 1/2 tsp vanilla extract
Instructions
Pancakes
- Preheat pan or griddle over medium-low heat.
- Mix the flour, sugar, baking powder, lemon zest, and salt together. Add the ricotta cheese, milk, egg yolks, lemon juice, and vanilla and mix until combined.
- Place the egg whites in another bowl and beat until stiff. Fold into the batter.
- Brush pan with butter and use a ¼ cup measuring cup to pour the batter on. Cook for about 2-3 minutes or until bubbles form on the sides and flip and cook for another 1-2 minutes until cooked through.
Blueberry Sauce
- Mix the sugar, cornstarch, and salt in a small sauce pan. Add the water and lemon juice and while stirring, cook over med-high heat until thick. Add the blueberries, reduce heat to medium, and cook 2 more minutes. Remove from heat and mix in the butter and cinnamon. Keep warm until ready to serve.
Nutrition
Calories: 233kcal | Carbohydrates: 22g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 201mg | Sodium: 206mg | Potassium: 167mg | Sugar: 10g | Vitamin A: 480IU | Vitamin C: 4.5mg | Calcium: 113mg | Iron: 1.6mg