Lemon Ricotta Pancakes

Pancakes are always a treat, add some rich ricotta cheese and lemon to the batter to takes this iconic breakfast staple over the top! A fresh blueberry sauce adds a lovely balance to the dish. They are light, fluffy, sweet and tart, perfect for a Sunday breakfast or brunch.

The eku Box Breakfast Club Gourmet Gift Box is filled with wonderful breakfast items, two of them being the American Spoon Wheat & Malt pancake mix and Runamok Cinnamon and Vanilla infused Vermont maple syrup. Here's a recipe for luscious lemon ricotta pancakes with blueberry sauce using both of these wonderful products. 

  Place blueberries and maple syrup into a saucepan and bring to a boil. 

 Lower the heat and cook until most of the blueberries breakdown. Remove from the heat and reserve. 

 Zest the lemons making sure not to zest into the pith. Squeeze the lemons and reserve 2 tablespoon of the juice.

In a large bowl combine egg yolks, buttermilk, sugar, melted butter, lemon juice, lemon zest, vanilla and                                                  ricotta. Whisk ingredients together until smooth.

 Fold in pancake mix until well combined. Don't over mix. Reserve.

Add egg whites to a bowl with a pinch of salt. Whisk until egg whites hold soft peaks.

Fold whipped egg whites into pancake batter mixture.

Butter the griddle and pour 1/4 cup batter onto griddle for each pancake. Leave plenty of room between pancakes. Once bubbles appear on the top of the pancakes, flip them. Cook until golden brown. 

Serve the pancakes with the warm blueberry sauce and enjoy!