Lemon-ricotta pancakes with fresh blueberry sauce

From Looney Spoons

DATE: Friday, February 17th, 2012



Blueberry Sauce

  1. 2 cups fresh blueberries
  2. ¼ cup water
  3. ¼ cup granulated sugar
  4. 2 tbsp freshly squeezed
  5. lemon juice
  6. 1½ tsp cornstarch


  1. 1¼ cups all-purpose flour
  2. ¹⁄³ cup oat bran
  3. ¼ cup granulated sugar
  4. 2 tsp baking powder
  5. ½ tsp baking soda
  6. ¼ tsp salt
  7. 1 cup part-skim or extrasmooth
  8. ricotta cheese
  9. ¹⁄³ cup 1% milk
  10. ¼ cup freshly squeezed
  11. lemon juice
  12. 2 eggs
  13. 2 tbsp butter, melted
  14. 2 tsp grated lemon zest
  15. 1 tsp vanilla


Blueberry Sauce

  1. Combine blueberries, water and sugar in a small pot. Heat over medium-high heat until mixture comes to a boil. Reduce heat to medium-low and simmer, uncovered, for about 2 minutes, until some of the blueberries begin to burst.
  2. Combine lemon juice and cornstarch in a small bowl and mix well. Add to blueberry mixture. Cook and stir until sauce thickens, about 1 more minute. Remove from heat, cover and keep warm.
  3. Preheat griddle to medium-high heat.


  1. Combine flour, oat bran, sugar, baking powder, baking soda and salt in a large bowl.
  2. Mix well. In a medium bowl, whisk together ricotta, milk, lemon juice, eggs, butter, lemon zest and vanilla.
  3. Add wet ingredients to dry ingredients and stir just until dry ingredients are
    moistened. Batter will be thick. (You’ll notice an almost instant chemical
    reaction and the batter will begin to fluff up…that’s the baking powder and
    baking soda in action! Don’t dillydally, get these babies on the griddle!)
    Spoon batter by ½-cupfuls onto preheated griddle that has been lightly
    coated with cooking spray. Gently spread batter to about a 5-inch diameter. Cook for about 1½ minutes per side, until pancakes are light golden brown and cooked through. Be careful not to burn them.
  4. Serve hot, topped with blueberry sauce.

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