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 and blueberry is one of my favorite combinations, ever. Instead of a traditional maple syrup topping, I simmered blueberries with lemon juice, and a little sugar 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.
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!
Lemon Blueberry Ricotta Pancakes
- 2 cups flour all-purpose
- 1/2 teaspoon baking soda
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 2 large eggs
- 1/2 cup ricotta cheese
- zest from 1 lemon
- 2 tablespoon lemon juice
- ½ cup blueberries
- 2 cups blueberries
- Zest and juice of one lemon
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Make the compote first and let cool. Combine blueberries, lemon zest and juice, and sugar in a small saucepan and heat on medium until blueberries burst and sauce thickens slightly. Turn off heat, add vanilla, and stir. Let cool while you make the pancakes.
In a large bowl, whisk together the flour, baking soda, baking powder, sugar and salt. Set aside.
In a smaller bowl, whisk together the vanilla extract, milk, eggs, ricotta cheese, lemon zest and lemon juice until smooth.
Gradually add the wet ingredients to the dry mixture and gently whisk until incorporated.
Heat skillet or griddle on medium high; grease with butter.
Pour ½ cup batter onto hot griddle, place 4-5 blueberries on top of pancake, and cook for 3 minutes, until the edges start to firm up and bubbles appear on surface. Flip the pancakes and cook for another 1 to 2 minutes on the other side. Repeat with remaining batter.
Serve hot with blueberry compote.
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!