Lemon Ricotta Blueberry Pancakes with Blueberry Sauce

Ingredients

• 1 ¾ cup all purpose flour
• ¼ cup cornstarch
• ¼ cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs (separated and room temperature)
• 1 ¼ cups whole milk
• 1 cup whole milk ricotta
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 3 tablespoons salted butter (melted)
• 1 cup fresh blueberries
• ½ cup granulated sugar
• ⅓ cup water
• 2 tablespoons lemon juice
• 2 ½ cups fresh blueberries (divided)
• 2 tablespoons cornstarch
• 4 tablespoons water

Instructions

1. 1

   --- Blueberry Sauce ---

2. 2

   In a saucepan set over a medium heat add the sugar, water, lemon juice and 2 cups of blueberries. Bring to the boil then lower the heat to a simmer and cook for 8 minutes or until the blueberries are starting to break down.

3. 3

   Whisk together cornstarch and water and stir it into the blueberry sauce. Continue to cook for another couple of minutes - the sauce will be thick and, when ready will coat the back of a spoon.

4. 4

   Remove from the heat and add ½ cup of blueberries, mix in then leave to cool.

5. 5

   --- Lemon Ricotta Pancakes ---

6. 6

   In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda and salt. Set aside.

7. 7

   In a medium bowl whisk together the egg yolks, milk, ricotta, vanilla extract, lemon juice and zest.

8. 8

   Pour the liquid ingredients into the dry and mix until just combined.

9. 9

   In a medium bowl, whip the egg whites with a whisk or hand held mixer with the whisk attachment until stiff peaks have formed. Gently fold egg whites into batter until just combined. A few streaks of egg white is ok. Take care not to over mix.

10. 10

    Quickly fold in the melted butter and the blueberries (if using).

11. 11

    Drop 1⁄4 cup of batter onto a hot, greased griddle or large nonstick pan over medium to medium low heat.

12. 12

    Cook until the edges are set and the bottom is golden brown, about 2-3 minutes. Flip and cook for 1-2 more minutes. Repeat with the remaining batter.

13. 13

    You can keep the pancakes warm between batches by keeping them on a baking sheet in a 170°F oven.

14. 14

    Serve warm with blueberry sauce.