Lemon Ricotta Pancakes with Blueberry Sauce

By Chef Lynn Crawford and Egg Farmers of CanadaBy Chef Lynn Crawford and Egg Farmers of Canada

Talk about fluffy pancakes! Chef Lynn Crawford shares one of her favourite recipes that can easily be made for brunch or breakfast.

Lemon ricotta pancakes with blueberry saucePhoto: Courtesy of Egg Farmers of Canada
Lemon Ricotta Pancakes with Blueberry Sauce
Lemon Ricotta Pancakes with Blueberry Sauce
Servings
4people
Servings
4people
Ingredients
Portions: people
Units:
Ingredients
Portions: people
Units:
Instructions
    Lemon Ricotta Pancakes
    1. Separate the egg white from the yolks.
    2. In a large bowl, combine egg yolks, ricotta cheese and melted butter.
    3. In a separate bowl, combine flour, sugar, salt and lemon zest. Slowly add to ricotta mixture.
    4. In another bowl, whip the egg whites until they form firm peaks. Fold the egg whites gently into the batter, until just combined.
    5. Over medium heat, lightly butter a griddle or non-stick pan. Ladle in about 1/4 cup (60 ml) of batter to form small hot cakes and cook until golden brown on both sides.
    Blueberry Sauce
    1. Place 1 1/2 cups of blueberries in a small saucepan. Add water, sugar and vanilla. Heat over medium-high heat, stirring occasionally, until mixture comes to a low boil, sugar is dissolved, and blueberries just start to break apart.
    2. Add dissolved cornstarch to saucepan and bring mixture to a rolling boil. Turn heat down and simmer on low heat for 2-3 minutes. If the sauce gets too thick, add a little bit of water, one tablespoon at a time.
    3. Remove from heat. Add remaining blueberries and stir gently. Serve warm or cold.
    Recipe Notes

    Nutrients per Serving:
    Calories: 748
    Fat: 42 g
    Saturated Fat: 24 g
    Trans Fat: 1.5 g
    Cholesterol: 401 mg
    Sodium: 693 mg
    Sugars: 51 g
    Fibre: 3 g
    Protein: 21 g
    Carbohydrate: 75 g