Lemon Blueberry Ricotta Pancakes

Lemon Ricotta Pancakes accompanied by a creamy Whipped Blueberry Butter. This combination marries the delicate tang of ricotta with the zesty brightness of lemon, all crowned with a dollop of heavenly blueberry sauce-infused butter.

Prep Time 10

Cook Time 5

Total Time 15

Equipment

1 Lemon Zester

Ingredients

Blueberry Sauce

▢ 2 cups fresh blueberries
▢ ½ cup sugar
▢ ½ cup water
▢ 1 tablespoons cornstarch dissolved in an equal amount of cold water
▢ ½ teaspoon pure vanilla extract

Whipped Blueberry Butter

▢ ½ cup unsalted butter softened to room temperature
▢ ¼ cup powdered sugar
▢ ¼ cup prepared blueberry sauce cooled
▢ ¼ teaspoon salt

Instructions

Pancakes

Combine your flour, salt, baking powder, and baking soda.
Add your lemon zest to your sugar and combine with your fingers.
Add the lemon zest sugar to your dry ingredients, combine, and make a well for your wet ingredients.
In a separate bowl, combine your eggs, buttermilk, and ricotta.
Add to your dry ingredients along with your butter, lemon juice, and vanilla.
Gently fold until all the flour is incorporated. Don't over combine. Lumps are a good thing.
Heat your skillet on medium and add a little butter. I use an ice cream scooper to measure my batter and ensure uniform pancakes.
Once the top starts to bubble and the bottom is golden, about 4 minutes, flip and repeat.

Blueberry Whipped Butter

Add your blueberries, sugar, water, and vanilla to a pan and cook on medium heat for 8-10 minutes or until slightly thickened.
Remove from heat and add in your cornstarch slurry. Let cool for 10 minutes or cool in an ice bath.
To your food processor, add ¼ cup powdered sugar, softened butter, and ¼ cup cooled blueberry sauce. Combine until smooth.