Lemon Ricotta Pancakes with Blueberry Balsamic Topping
Blueberry Balsamic Topping
  • 1 1/2tbsp fresh lemon juice
  • 1 tsp cornstarch
  • 2cups fresh or frozen blueberries
  • 2tbsp granulated sugar
  • 1/4cup Calivinegar Very Berry Ginger Balsamic
  • 1tbsp water
  • 1 1/4cups all-purpose flour
  • 3tbsp granulated sugar
  • 2tsp baking powder
  • 1/2tsp baking soda
  • 1/4tsp salt
  • 1cup ricotta cheese
  • 1 large egg
  • 2 large egg whites
  • 1/4cup fresh lemon juice
  • 2tsp grated lemon zest
  • 2tbsp Calivirgin Lusty Lemon Olive Oil
  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.