Lemon Ricotta Pancakes with Blueberry Balsamic Topping

Lemon Ricotta Pancakes with Blueberry Balsamic Topping

We like to use Calivinegar Very Berry Ginger Balsamic & Calivirgin Lusty Lemon Olive Oil

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Lemon Ricotta Pancakes with Blueberry Balsamic Topping
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Course Dessert, Main Dish
Servings
Ingredients
Blueberry Balsamic Topping
  • 1 1/2 tbsp fresh lemon juice
  • 1 tsp cornstarch
  • 2 cups fresh or frozen blueberries
  • 2 tbsp granulated sugar
  • 1/4 cup Calivinegar Very Berry Ginger Balsamic
  • 1 tbsp water
Pancakes
  • 1 1/4 cups all-purpose flour
  • 3 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup ricotta cheese
  • 1 large egg
  • 2 large egg whites
  • 1/4 cup fresh lemon juice
  • 2 tsp grated lemon zest
  • 2 tbsp Calivirgin Lusty Lemon Olive Oil
Course Dessert, Main Dish
Servings
Ingredients
Blueberry Balsamic Topping
  • 1 1/2 tbsp fresh lemon juice
  • 1 tsp cornstarch
  • 2 cups fresh or frozen blueberries
  • 2 tbsp granulated sugar
  • 1/4 cup Calivinegar Very Berry Ginger Balsamic
  • 1 tbsp water
Pancakes
  • 1 1/4 cups all-purpose flour
  • 3 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup ricotta cheese
  • 1 large egg
  • 2 large egg whites
  • 1/4 cup fresh lemon juice
  • 2 tsp grated lemon zest
  • 2 tbsp Calivirgin Lusty Lemon Olive Oil
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  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.
  8. * Top with mascarpone or whip cream for a decadent treat!
Recipe Notes

Tip  - We like to add Calivirgin Lusty Lemon Olive Oil to grease the pan or griddle, it to make it easier to flip the pancakes.


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