The Breakfast Blues: Lemon Ricotta Pancakes with Blueberry Sauce
Breakfast & Brunch
The last time we cooked brunch for friends—Banana French Toast Soufflé specifically—our homemade blueberry sauce won the crowd over. Fresh blueberries simmered down with sugar and zing of lemon, perfectly pours over breakfast or even ice cream at dessert. So, you know you’ve got a good sauce when you create recipes around it…
Coming out of the 2Sense-LA test kitchen this week: Lemon Ricotta Pancakes drizzled with the breakfast blues. The addition of ricotta cheese to these griddled cakes exudes a moist consistency…and delicate flavor so scrumptious, the blueberry sauce might have some competition…just saying.
Lemon Ricotta Pancakes Served with Blueberry Sauce
Makes about 12 pancakes.
1-teaspoon baking powder
1/2-teaspoon baking soda
1-cup ricotta cheese
2-tablespoons grated lemon rind
3-tablespoons melted butter
Butter for griddle/pan and for topping pancakes.
Blueberry Sauce or Maple Syrup
To prepare the pancakes
Pre-heat griddle or pan. Lightly coat with butter.
Place dry ingredients in mixing bowl. Add lemon rind. Mix buttermilk with ricotta, eggs, lemon rind, and melted butter. Make a well in the dry ingredients; slowly add liquids while combining the flour mixture and the milk mixture. Do not over mix. The mixture will still be somewhat lumpy. Allow the batter to sit for a few minutes while the griddle is heating. (Add more buttermilk if mixture is too thick).
When griddle is hot, place a small amount of batter forming pancakes. Turn and cook on the other side until both sides are golden brown. Keep warm in oven until ready for serving.
Top with butter and serve with blueberry sauce or maple syrup.
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