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!

Lemon Ricotta Pancakes

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Category

Breakfast

Servings

4

Prep Time

20 minutes

Cook Time

10 minutes

Author:

Paula - eku Box

Delicious lemon ricotta pancakes are light and fluffy, full of flavor, both sweet and tart. Topped with a wonderful blueberry sauce.these pancakes make a lucious breakfast or brunch.

Ingredients

Blueberry Syrup

• 1 pint blueberries

• 1/3 cup Runamok Cinnamon Vanilla Maple Syrup

Lemon Ricotta Pancakes

• 2 lemons

• 4 large eggs, seperated

• 3/4 cup buttermilk

• 2 tablespoons sugar

• 2 tablespoons melted butter

• 2 tablespoons lemon juice

  
  

• 2 tablespoons lemon zest

• 1 teaspoon vanilla

• 1 1/4 cups American Spoon Wheat & Malt Pancake Mix
  

• 3/4 cup whole milk ricotta cheese
  

• pinch of salt

Directions

Blueberry Sauce

1. 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. If you want the sauce to be a little more lively, add an additional pint of blueberries once it is removed from the heat. Just mix them in and the residual heat will partially cook them.

Lemon Ricotta Pancakes

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

2. 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.

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

4. Fold whipped egg whites into pancake batter mixture.

5. Preheat a skillet or non-stick griddle

6. Butter the griddle and pour 1/4 cup batter onto griddle for each pancake. Leave plenty of room between pancakes. 

7. Once bubbles appear on the top of the pancakes, flip them. Cook until golden brown. 

8. Serve the pancakes with the blueberry sauce and enjoy!

Recipe Note

Options - 

Sprinkle powder sugar over the pancakes before adding the blueberry sauce for extra sweetness. 

Warm some lemon curd and serve on the side of the pancakes.