A delightful twist on classic pancakes, these fluffy lemon pancakes are paired with a luscious blueberry sauce for a perfect breakfast treat.
In a saucepan, combine the blueberries, cornstarch, sugar, water, and a pinch of salt. Cook over medium heat until the mixture thickens and the blueberries soften.
Stir constantly to prevent the sauce from sticking to the pan.
Remove the saucepan from heat and stir in the lemon juice and butter. Set aside to cool slightly.
Adding lemon juice at the end preserves its fresh flavor.
In a mixing bowl, whisk together the flour, baking powder, salt, sugar, and lemon zest.
Sifting the dry ingredients ensures a smooth batter.
In another bowl, beat the egg yolks, ricotta cheese, milk, and melted butter until smooth.
Ensure the ricotta is well incorporated for a creamy texture.
Gently fold the dry ingredients into the wet ingredients until just combined.
Do not overmix to keep the batter light.
In a clean bowl, whip the egg whites until stiff peaks form, then fold them into the batter.
Fold gently to retain the airiness of the batter.
Heat a nonstick skillet over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface. Flip and cook until golden brown.
Keep the skillet at a consistent temperature for even cooking.
Serve the pancakes warm, topped with the blueberry sauce. Optionally, dust with powdered sugar or add a dollop of whipped cream.
Serve immediately for the best taste and texture.
Continue in our app for the best experience
