lemon ricotta pancakes + blueberry sauce

lemon ricotta pancakes with blueberry sauce!

I know. I’ve been on an extremely long hiatus from my blog. My 2013 was full of ups and downs. You know those days when you’re so busy that it feels like time just flew by.. and yet, you feel as if you didn’t get much done? Yeah, that’s how my entire year of 2013 felt.

So, what brings me back to my blog after so many months? One word: PANCAKES.

Yes. A few weeks ago, I had this sudden urge to make pancakes. Ever since I started dating the boyfriend, I’ve been shying away from sweet breakfast plates and craving more savory dishes. But then, one weekend, we went to brunch at Cafe Luluc in Brooklyn. And I think that’s where my pancake cravings started up again from. I like to go on Yelp when we go to new restaurants to see what other reviewers recommend. Usually there’s a few different dishes people rave about, but for Cafe Luluc, all I saw was “PANCAKES, PANCAKES, PANCAKES” everywhere. We didn’t understand why everyone was so crazy about their pancakes.. until we took a bite. Oh, it was so heavenly. And I’m sure it’s nowhere near being healthy. (There’s probably a ridiculous amount of butter in there somewhere.) But if you’re in the neighborhood for brunch, it is a must-try. Okay, I’m starting to digress. Pancakes. Right.

So, one night, I’m in bed trying to fall asleep and all I could think about were those damn pancakes! I went on Pinterest (a very bad idea when I need to go to sleep) and started looking for some fluffy pancake recipes. I tried a few recipes out over the next week or two. They turned out alright. (Apparently, there’s a whole science behind making the perfect pancakes but I won’t bore you with that.)

Until I came across this recipe from Damn Delicious and I just had to try it out. I used part-skim ricotta cheese, instead of the whole milk one. I also added some poppy seeds to my mixture. If you don’t like poppy seeds, you can leave that out.

If you love the idea of lemons and blueberries with your pancakes, you’re gonna love these! This is officially my go-to recipe for those days when I crave pancakes.

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Lemon Ricotta Pancakes with Blueberry Sauce – adapted from Damn Delicious

(makes about 4 servings)

For the pancakes:

  • 1 1/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup part-skim ricotta
  • 1 tablespoon canola oil (I used EVOO and it didn’t make a difference)
  • 1 large egg
  • 2 large egg whites
  • 1/2 cup freshly squeezed lemon juice (about 3 lemons will do the job)
  • 2 teaspoons lemon zest
  • 1 tablespoon poppy seeds (more or less to your liking)
  • For the blueberry sauce:

  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons cornstarch (or 3 teaspoons all-purpose flour)
  • 2 cups fresh blueberries
  • 2 tablespoons sugar
  • 2 tablespoons cold water
  • Start with the dry ingredients. Combine the flour, sugar, baking powder, baking soda, and salt into a big bowl. I used a sifter but I’m sure it’s not necessary. I added in the poppy seeds after. I guess I should technically title the post as Lemon Poppy Seed Ricotta Pancakes with Blueberry Sauce.. but it’s too long of a name.

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    ^^Then start squeezing those lemons into a separate small bowl. I didn’t have a lemon squeezer so I just used a spoon and took out the seeds from the juice later. I also reserved the amount of lemon juice I needed for the sauce later on the side so I won’t have to squeeze more lemons.

    Combine and mix the ricotta, oil, eggs, lemon juice, and lemon zest. It might look a bit gross..
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    Now, add the wet mixture into the bowl of dry ingredients. BE CAREFUL NOT TO OVER-MIX! This is the key to making fluffy pancakes! It’s okay if you still see little clumps of flour.

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    ^^Ladle about 1/3 cup of the pancake batter on a preheated, greased skillet. I think medium to medium-low heat is optimal for making pancakes. The batter is a tad thicker than the usual buttermilk pancake batters, so you’ll have to work it into a round shape when you put it on the skillet. Cook for about 2 minutes (check to see if it’s turning golden brown) and flip it over and cook for another 2 minutes on the other side. Oh, and try not to smack the pancake down too hard when you flip it over or it’ll flatten out.

    *HELPFUL TIP: Preheat the oven to 200°F while you’re making the pancakes. Keep your finished pancakes in the low-heat oven while you make your next set of pancakes so no one has to eat them cold.

    For the blueberry sauce, put your blueberries, sugar, and water in a medium saucepan. (The recipe said to make the blueberry sauce first but I did it last since I take longer to make the actual pancakes and this sauce only takes 5 minutes to make.)
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    Combine the lemon juice and cornstarch. Then add the mixture into the saucepan. If you don’t have cornstarch or you can’t find it (like me), you can use all-purpose flour instead. 1 tablespoon cornstarch = 2 tablespoons all-purpose flour.

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    ^^Bring to a boil, then lower the heat and let it simmer. The sauce should start to thicken.

    Now, stack the pancakes on a plate, put a heaping scoop of the blueberry sauce on top, and dive in for some lemony fluffy goodness!
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    Enjoy the recipe! Let me know how your pancakes turned out and if you think you have a better pancake recipe than this. (Yes, that is a challenge.)

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