Lemon Ricotta Pancakes with Blueberry Balsamic topping

The ricotta makes these pancakes light and fluffy, while the lemon adds a refreshing twist. Adding the blueberry balsamic topping is a sweet ending!

Ingredients

    Blueberry Balsamic Topping
  • 1 ½ tbsp. fresh lemon juice
  • 1 ½ tsp. cornstarch
  • 2 cups fresh or frozen blueberries
  • 2 tbsp. granulated sugar
  • 2 tbsp. Calivinegar Barrel Aged Balsamic
  • 1 tbsp. water
      • Pancakes
    • 1 ¼ cups all-purpose flour
    • 3 tbsp. granulated sugar
    • 2 tsp. baking powder
    • ½ tsp. baking soda
    • ¼ tsp. salt
    • 1 cup ricotta cheese
    • 1 large egg
    • 2 large egg whites
    • ¼ cup fresh lemon juice
    • 2 tsp. grated lemon zest
    • 1 tbsp. Calivirgin Lusty Lemon Olive Oil

Preparation

  1. In a small bowl, combine lemon juice and cornstarch. Set aside.
  2. In a medium saucepan, combine blueberries, sugar, balsamic and water. Bring to a boil over high heat. Reduce to a simmer and stir in cornstarch mixture. Stir until sauce thickens slightly. Set aside.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
  4. In a medium bowl, whisk together remaining ingredients.
  5. Gently fold this mixture into the dry ingredients until flour disappears. Don’t over mix (batter will be thick).
  6. Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray. Drop about 1/3 cup batter onto the griddle or skillet. Cook pancakes until browned on the underside and beginning to set (about 2 min.). Flip and cook the pancakes on the other side about 2 minutes longer. Continue until batter is gone.
  7. Serve warm with Blueberry Balsamic topping.
    • Additions: Top with mascarpone or whip cream for a decadent treat!