It’s actually pretty rare for me to make breakfast, especially sweet ones like pancakes and french toast; but this recipe convinced me to start off today differently. These pancakes are made with ricotta cheese and topped off with a spiced warm blueberry sauce. I absolutely love blueberries, whether they’re in my salad, sauce, or just fresh as a snack! Not only are they tasty, they are considered a brain food, improving your sight and other important functions and offering a handful of antioxidants! Of course they are best consumed raw, but if you’re one of those people who would rather have them prepared, try them in this sauce.
Ricotta pancakes with blueberry sauce
Write a review
Amount Per Serving
Calories from Fat 117
% Daily Value *
Total Fat 13g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrates 62g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 1/4 cups all-purpose flour
- 3 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup ricotta
- 1 tbsp melted butter
- 1 large egg
- 2 large egg whites
- 1/2 cup milk or buttermilk
For the blueberry sauce
- 1 1/2 tbsp freshly squeezed lemon juice
- 1 1/2 tsp cornstarch
- 2 cups fresh or frozen blueberries
- 2 tbsp sugar
- dash of cinnamon
Cherry on my Sundae http://cherryonmysundae.com/
For complete recipe visit Adventuressheart
**Helpful tips and common mistakes
Pancakes are fairly simple to prepare, its just mixing the ingredients together and cooking.
To make the sauce, simply combine all of the ingredients and simmer until it has thickened.
For the batter, since the recipe didn’t specify, I added 1/2 tsp of vanilla extract. The batter will be quite thick, much thicker than regular pancakes.
Now the trick to cooking pancakes on the nonstick pan is to keep your heat on medium-low. You may have to either increase or decrease the heat depending on how strong your stove is. Unlike a griddle that maintains a consistent heat, a pan can become very hot even on medium-low heat, especially if it is on the fire for a long time. If your pancakes are browning too quickly, lower the heat and adjust as needed.
For personal taste, I coated the pan with butter rather than oil.
The pancakes are ready to be flipped when you see bubbles forming on the top.
These pancakes came out wonderfully. They were light and moist with a subtle sweetness from the ricotta. The blueberry sauce was not too sweet but more tart, which I preferred. I actually enjoyed the pancakes even by themselves.
Save any leftover sauce and use it as a topping for yogurt (parfait time!) or even as jam for your breakfast toast!