Lemon Ricotta Pancakes with Blueberry Balsamic sauce
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
To make Lemon Ricotta pancakes
  • 1 1/4cup all purpose flour
  • 3Tbsp granulated sugar
  • 2tsp baking powder
  • 1/2tsp baking soda
  • 1/4tsp Salt
  • 1cup ricotta cheese
  • 1large egg
  • 2large egg whites
  • 1/4cup lemon juice
  • 2tsp lemon zest
  • 2Tbsp The Spicy Olive’s Lemon olive oil
To make Blueberry Blasamic sauce
  • 1Tablespoon fresh lemon juice
  • 1teaspoon cornstarch
  • 2cups blueberriesfresh or frozen
  • 1/4 cup The Spicy Olive’s Wild Blueberry balsamic vinegar
  1. In a small bowl, combine lemon juice and cornstarch and set aside. Add blueberries and blueberry balsamic to a small saucepan and simmer over medium heat. Stir until blueberries split and sauce begins to thicken. Add cornstarch to further thicken the sauce. Add sugar if you would like the sauce to be sweeter, to taste.
To make pancakes
  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a medium bowl, whisk together ricotta cheese, egg, egg whites, lemon juice, lemon zest, and Lemon olive oil. Gently fold the wet ingredients into the dry ingredients until the flour disappears. Do not over mix. The batter will be thick.
  2. Heat a griddle or non stick pan over medium heat. Spray with lemon olive oil or non stick spray. Drop 1/3 cup of the batter on hot griddle or skillet. Cook pancake until browned on the underside and beginning to set, about 2 minutes. Flip and cook on the other side about 2 minutes. Continue making pancakes until the batter is gone.
  3. Serve 2 pancakes per person with warm Blueberry balsamic sauce and a sprinkle of powdered sugar. Enjoy!