Lemon Ricotta Pancakes with blueberry sauce

These pancakes are the best choice for a good Sunday breakfast, vitamins, calcium and all the energy you need in a beautiful, fluffy and golden brown circles form. That are easy and quick to make, and I think I don’t need to say it, but they are extremely tasty. Guess it was clear with the way they look in the pictures, right? 😉

Again, pancakes, yes sir! I cannot resist making these breakfasts occasionally, and my husband gets so happy when I do this kind of things … such an easy way to convert a normal Sunday a bit special and different Sunday, only with a breakfast you can do these things, believe me.

Let’s see, raise your hand who does not like pancakes !! I think there is no one, because there could be a kind of that you don’t like, but in the end, there are so many combinations of pancakes with so many different ingredients that, for sure, there are some you like. And if you have never tried them, do not know what you are waiting for. These in particular are a good recipe to start with.

They are super easy to make really, and for my taste, much better than simple pancakes. Ricotta cheese and lemon are the key to give that different touch that I love. Ricotta cheese almost does not alter the taste is very soft, it is more an effect of texture and, of course, an extra intake of calcium. But even if you do not like cheese, I do not think that you have no problem with these pancakes because they have no cheese flavor.

Lemon itself plays a very important role and is really the key to its delicious flavor and freshness. And blueberry sauce to accompany … mmmm, because you do not even know what to tell her. For me it is without doubt the perfect accompaniment for these pancakes. Now, sure with maple syrup and other syrup they are also delicious, so do not hesitate to also try them if you do not find blueberries.

I hope you feel encouraged to make and if you like leave me a comment 🙂 I will continue looking for more recipes for breakfast Sunday transform into something special, even I am considering creating a “Sunday breakfasts” section. It sounds good, right?

Print Recipe

Lemon Ricotta Pancakes with blueberry sauce

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Serves: 8-10 pancakes

Cooking Time: 10 min. Total: 40 hour

Ingredients

• Blueberry SAUCE:
• 1 tablespoon and ½ lemon juice
• 1 1/2 teaspoons cornstarch
• 300 g of fresh or frozen blueberries
• 2 tablespoons sugar
• PANCAKES:
• 250 g flour
• 50g sugar
• 1 teaspoon baking soda and 1/2
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 eggs
• 350ml milk
• 200 g of fresh cheese or ricotta cheese
• 1 teaspoon and ½ vanilla extract
• 60 ml of freshly squeezed lemon juice
• 1 tablespoon lemon zest

Instructions

1

To prepare the blueberry sauce, mix the cornstarch with the lemon juice into a glass. In a saucepan, mix blueberries with sugar and add two tablespoons of water. Stir in juice and cornstarch and bring to a boil. Cook the mixture for about 5 minutes over medium-low heat until it has the texture of a jam.

2

While the sauce cools, you can start preparing the pancakes. In a bowl mix all dry ingredients. In another bowl mix all liquid ingredients and mix well until combined. Pour the liquid mixture into the dry ingredients and mix just until blended, without overworking the dough.

3

Grease a pan with a little butter or vegetable oil and cook the pancakes, one to one, 3 minutes on one side and turn it. Then let brown on the other side about 2 minutes.

4

Serve hot, topped with blueberry sauce.

Notes

You can freeze the pancakes that do not spend. Leave them to cool completely and Put them in a plastic bag with baking paper between each pancake to prevent sticking. The can have in the freezer for about two months. Then just reheat them in the oven or microwave and ready.

Sweet dreams,