Reluctant Housewife: Lemon Ricotta Pancakes with Blueberry Syrup
Updated: Mar 23, 2019
Oh, man do I love a good pancake and one's with ricotta, lemon and blueberry? Well, I think there's no contest. This may be the best pancake breakfast I've ever had. Grab a wisk as I show you how to make delicious lemon ricotta pancakes with blueberry syrup!
Check out the Reluctant Housewife video on how to make these scrumptous pancakes or grab the recipe below!
You Reluctant Housewife,
Lemon Ricotta Pancakes with Blueberry Syrup
2 1/4 cup all-purpose flour
4 tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup milk
1/2 cup ricotta cheese
1/4 cup freshly squeezed lemon juice
zest of two lemons
1 cup blueberrys
1 cup warm water
1 cup granulated sugar
Combine blueberrys, water and sugar together in saucepan over medium heat to make the syrup. Cover and cook for 15 minutes, stirring frequently until syrup thickens. Add a tbsp of cornstarch if you need to thicken it after it's reduced.
In a large bowl combine flour, sugar, baking powder, baking soda and salt. In a seperate bowl, sitr together milk, ricotta, lemon juice, zest and eggs. Add the wet ingredients into the dry ingredients a little at a time unil combined. Batter should be lumpy. Make sure not to over mix. Heat a pan on medium heat and add a tbsp of butter. Use a large spoon to spoon out pancakes. Cook for 1-2 minutes until the edges start to bubble. Flip and cook the other side until golden brown. Remove from pan and drizzle on your syrup!