Breakfast

Sunday Family Breakfast: Lemon-Blueberry Ricotta Pancakes with Blueberry Syrup

Lemon Blueberry Ricotta Pancakes
Lemon Blueberry Ricotta Pancakes

Sundays are tough. Sure, there’s “Sunday Funday” (aka brunch and maybe a few bloodies or mimosas), but there’s nothing to kill a good mood like realizing the workweek is imminent. And when it’s the Sunday before school starts, it’s the toughest Sunday of them all. Last Sunday, to combat the before-school Sunday blues, I turned to blueberries.

Apparently, we are experiencing a peach drought and a blueberry surplus, as evidenced by the produce section at the grocery store. I took advantage of this and picked up two pints when they were BOGO the other day. I wanted to make something a little healthier than the typical flour, sugar, oil-laden pancakes, but I still wanted the fluffiness that makes a plate of pancakes one of the best breakfasts in existence. I most certainly didn’t want them to taste healthy, either. There’s a time and a place for oatmeal pancakes, but this wasn’t it.

Ricotta cheese is an ingredient most known for its necessity in lasagna, but it’s a star in baked goods, too. Many people avoid ricotta because of its grainy texture, but I assure you it’s undetectable in this recipe. It just makes the pancakes as light as air (and with a protein punch, healthier, to boot). I grated a little lemon zest into the batter and added some juice to be sure the flavor came through.

Lemon Blueberry Pancakes
When they bubble on top, flip them once, wait until they puff (about 1 minute) then plate.

Lemon and blueberry is one of my favorite combinations, ever. Instead of a traditional maple syrup topping, I simmered blueberries with lemon juice, honey, and a little water to make a delectable, gorgeously fuchsia sauce. Easier on the eyes and better for you! (I am in no way a health-food blogger, but I’m often looking for ways to counteract all the delicious, not-so-healthful food I happily consume). Normally I’m ravenous just a few hours after eating a high-carb meal like pancakes, but these kept me comfortably full until lunch, which was a plus.

Lemon Blueberry Ricotta Pancakes with Blueberry Sauce
Lemon Blueberry Ricotta Pancakes with Blueberry Sauce

Lemon-Blueberry Ricotta Pancakes

Related

  • Prep Time: 15m
  • Cook Time: 10m
  • Total Time: 25m
  • Serves: 4
  • Yield: 12 4-inch pancakes
  • Category:

Ingredients

  • 1 pint blueberries, washed and divided
  • 1 cup ricotta cheese, whole or skim
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 2 eggs, beaten
  • 1 cup milk
  • 1 pinch salt
  • 3 tablespoons granulated sugar
  • 1 lemon, zested and juiced
  • 1 teaspoon lemon extract (can substitute vanilla or add both)
  • 3 tablespoons honey
  • 1 tablespoon cornstarch
  • butter for skillet and serving

Instructions

  1. In a medium saucepan, combine blueberries except for 1/4 a cup, honey, juice of half of the lemon, and 2 tablespoons of water.
  2. Heat over medium high heat until berries burst, about 5-7 minutes.
  3. Add cornstarch to 1 tablespoon of water and make a slurry, then add it to the sauce, stirring vigorously.
  4. Cook sauce over medium heat for 5 more minutes or until slightly thickened. Set aside.
  5. For pancakes, whisk dry ingredients together in a bowl.
  6. Mix eggs, ricotta, lemon zest and lemon juice in a bowl. Add milk.
  7. Slowly add dry ingredients to the wet, stirring just until combined. If too stiff, add a little more milk. Add the remaining blueberries to the batter.
  8. Preheat a large skillet over medium heat and grease with butter, spray, or vegetable oil. Flick a little water onto the skillet; it's ready when it sizzles.
  9. Pour 1/4 cup of batter onto the skillet. Repeat 3 or 4 times, depending on the size of your skillet. Wait until the edges of the pancakes bubble (about 2 minutes) and then flip once.
  10. When pancakes have puffed up (about 1 minute later), plate them.
  11. Serve with blueberry sauce (and butter and maple syrup, if that's how you roll).

As expected, these pancakes were a hit with both Lemon Baby (not quite a year old) and S (4). S had seconds, actually, which I think brought his pancake total to five. He sure can put them away (what I would give for his metabolism).

Bottom line: Although I love an excuse to eat dessert for breakfast, these pancakes didn’t feel too heavy or decadent, thanks to the relatively low sugar and the freshness of the sauce. Try them the next time you’re feeling the Sunday Blues and you need a little pick-me-up!

What’s your favorite kind of pancake or breakfast food? Comment below, and don’t forget to pin, tweet, or share with your breakfast-loving friends!

 

 

5 Comments

Tell us what you think!