Lemon ricotta pancakes with blueberry sauce

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    Lemon ricotta pancakes with blueberry sauce

    Lemon ricotta pancakes with blueberry sauce

    (76)
    30min


    2 people made this

    About this recipe: Perfect for an indulgent breakfast treat, these fluffy ricotta pancakes are flavoured with lemon juice and zest for extra tang, then topped with a homemade blueberry sauce.

    Ingredients
    Serves: 4 

    • Blueberry sauce
    • 2 tablespoons lemon juice
    • 1 tablespoon cornflour
    • 300g frozen blueberries
    • 3 tablespoons caster sugar
    • Lemon ricotta pancakes
    • 250g ricotta cheese
    • 160ml milk
    • 2 eggs
    • 3 tablespoons caster sugar
    • 1 lemon, juiced and zested
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon salt
    • 125g plain flour
    • 1 tablespoon baking powder

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Mix 2 tablespoons lemon juice and cornflour together in a bowl until cornflour dissolves.
    2. Stir blueberries and 3 tablespoons sugar in a saucepan over medium-high heat. Bring to the boil; reduce heat to low and simmer for 5 minutes. Pour cornflour 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 frying pan over medium-high heat. Drop batter in 4 tablespoon (60ml) portions onto the hot pan and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter.
    5. To serve, top pancakes with the warm blueberry sauce.
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    Reviews & ratings
    Average global rating:
    (76)

    Reviews in English (76)

    by
    25

    A number of people have complained about the confusing directions . This was easy to follow and very tasty  -  16 Jul 2016  (Review from Allrecipes US | Canada)

    by
    16

    I liked this recipe, but wished the directions were clearer. I started to make it from beginning to end and had mixed the lemon juice with cornstarch already when I realized that part of the recipe was for the syrup. I wasn't intending to make the syrup, as I already have blueberry syrup in my cupboard, so it was a waste of a couple of ingredients. Perhaps whomever posted this recipe could separate the pancake recipe from the syrup recipe just to make it clear. Thanks.  -  29 Nov 2014  (Review from Allrecipes US | Canada)

    by
    14

    I loved it my husband only liked it. I didn't have any problem making them. I recommend you read the recipe completely before making or you could have a problem. I made them according to the recipe and made the blueberry syrup also. I would give it 5 stars but the recipe could be written a little better with the syrup ingredients seperate and I must mention they are not the normal pancake they are different. But I was looking for different and I loved them.  -  18 Feb 2015  (Review from Allrecipes US | Canada)

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