Sunday, April 17, 2022

Lemon Ricotta Pancakes with Blueberry Sauce

Lemon Ricotta Pancakes with Blueberry Sauce

By Tracey

Lemon Ricotta Pancakes

from Williams Sonoma


  • 3 large eggs, separated
  • 1/4 cup sugar
  • 1 cup ricotta cheese
  • 1 cup milk (I used 1%)
  • zest and juice of 1 lemon
  • 1 1/2 cups cake flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1-2 teaspoons vegetable oil (for the pan)


{If you aren’t going to serve the pancakes until you’ve cooked all of them, preheat oven to 200 F. Spray a wire rack with cooking spray and set it inside a baking sheet then place the baking sheet in the oven.}

In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-low until foamy. Increase the mixer to medium-high speed and gradually add the sugar to the whites; continue beating until medium-soft peaks form.

In a large bowl, whisk together the ricotta, milk, egg yolks, lemon zest and lemon juice. Add the cake flour, baking powder, and salt, mixing just until incorporated. Stir in 1/3 of the egg whites to lighten the batter, then gently fold in the remaining 2/3 of the whites. The batter will be light and airy.

Add 1 teaspoon of the oil to a cold 12-inch nonstick skillet.  Set over medium heat – once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Ladle a scant 1/2 cup of batter into the pan for each pancakes. Cook on the first side until the edges are set and bubbles form on the surface. Use a spatula to flip the pancakes and cook on the second side until golden brown and cooked through. {If not serving immediately, transfer the pancakes to the wire rack in the oven.} Repeat with remaining batter, adding the rest of the oil to the pan if necessary. Serve pancakes with blueberry sauce.

Makes about 12 pancakes.

Chunky Blueberry Sauce

from Eating Well


  • 2 cups fresh or frozen (not thawed) blueberries
  • 1/4 cup honey
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice


Combine all of the ingredients in a small saucepan. Bring to a boil then reduce the heat to a simmer and cook, stirring occasionally, until the sauce thickens, about 10-15 minutes. The sauce can be made ahead and stored in the refrigerator for up to a week. Warm gently before serving.

Lemon Ricotta Pancakes with Blueberry Sauce Rating: 4.5 Diposkan Oleh: Admin