Ricotta Pancakes with Blueberry Sauce


Pancakes for dinner.  These are words that make Little Miss Mixture very happy.  Not a week goes by that she does not request this if posed the question “what do you want for dinner?”  I have come to realize as much as breakfast is my least favorite meal.  It is not that I do not like it, I have just never been a big breakfast person.  This may in fact be her favorite meal of the day.  Luckily for me, she will eat it any time of day.  Since mornings are generally rushed most of the year, it is much more enjoyable to have breakfast for dinner.

One of my new favorite foods to keep on hand is ricotta.  I thought about another batch of ice cream, using our fresh peaches or blueberries, but then I remembered all the other recipes I had seen using ricotta recently.  This recipe that appeared in Cooking Light earlier this year is on our recipe must try list.  I had seen this recipe posted by twopeasandtheirpod.com.  Both of these recipes incorporated lemon, and though I love a good lemon bar, I don’t love the taste of lemon or citrus in some foods.  With an idea in mind though I had a perfect meatless monday dinner using the ricotta and our fresh picked blueberries.

I adapted the recipe for Fluffy Ricotta Pancakes that appeared on thekitchn.  This pancake recipe was a tad bit more time consuming than most pancake recipes I like, but I gave it a try and it was worth it.  Typically in recipes such as this when it indicates combine dry ingredients separate, I am lazy.  I generally skip this step and simply add all those ingredients at one time and incorporate it into the wet ingredients.

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Fluffy Ricotta Pancakes with Homemade Blueberry Syrup

1 cup ricotta cheese

1 cup flour

1/2 tsp baking powder

1 1/2 tbsp sugar

1/8 tsp salt

3/4 cup milk

2 eggs, separated

1 tsp vanilla

Combine ricotta, milk, egg yolks, and vanilla in a large mixing bowl.  Add dry ingredients and stir gently until combined.

In a separate bowl, beat egg whites until stiff.  Stir a small scoop of egg whites into the pancake batter to lighten the batter.  Then fold the remaining whites into the batter.

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Homemade Blueberry Sauce

2 cups fresh blueberries

1 1/2 tsp cornstarch

1 1/2 Tbsp lemon juice

2-3 Tbsp Maple Syrup

2 Tbsp water

In a small bowl combine cornstarch and lemon juice and set aside.  In a saucepan over high heat bring blueberries, syrup, and water to a boil.  Allow to boil for about 2 minutes so the blueberries start to burst open.  Reduce to simmer and stir in lemon juice and cornstarch mixture.  Stir until sauce thickens slightly.


Serve sauce atop ricotta pancakes.  Enjoy.

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