Lemon ricotta pancakes with blueberry sauce

    Lemon ricotta pancakes with blueberry sauce

    1save
    30min


    1 person 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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