Indulge in These Delicious Lemon Ricotta Pancakes with Blueberry Sauce
Are you tired of boring, plain pancakes? Then it's time to try something new and exciting! These lemon ricotta pancakes with blueberry sauce are a delightful twist on the classic breakfast dish. By adding some rich ricotta cheese and lemon to the batter, you can elevate the taste and texture to a whole new level.
Plus, with the help of the American Spoon Wheat & Malt Pancake Mix or the Loveless Cafe Pancake and Waffle mix and Runamok Cinnamon and Vanilla infused Vermont maple syrup from our Breakfast Club Gourmet Gift Box, you can easily create a gourmet breakfast experience at home.
The eku Box Breakfast Club Gourmet Gift Box is filled with wonderful breakfast items, two of them being the Loveless Cafe Pancake Mix and the 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!
Recipe: Lemon Ricotta Pancakes with Blueberry Sauce
- 1 cup American Spoon Wheat & Malt Pancake Mix or Loveless Cafe Pancake Mix
- 1/2 cup ricotta cheese
- 1/2 cup milk
- 1 egg
- 1 tbsp sugar
- 1 tbsp lemon zest
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tbsp butter, melted
- 1/2 cup fresh blueberries
- 2 tbsp maple syrup
- 1/4 tsp cinnamon
- In a mixing bowl, whisk together the pancake mix, ricotta cheese, milk, egg, sugar, lemon zest, salt, baking powder, baking soda, and melted butter until smooth.
- Heat a non-stick skillet or griddle over medium heat. Using a 1/4 cup measuring cup, pour the pancake batter onto the skillet.
- Cook until bubbles form on the surface of the pancake, then flip and cook for an additional 1-2 minutes until golden brown.
- To make the blueberry sauce, add the blueberries, maple syrup, and cinnamon to a small saucepan. Cook over medium heat for 5-7 minutes until the blueberries burst and the sauce thickens.
- Serve the pancakes hot with the blueberry sauce drizzled on top.
Q: Can I use a different pancake mix for this recipe? A: Yes, you can use any pancake mix you prefer. However, we love both the American Spoon pancake mix and the Loveless Cafe's Pancake Mix both for their unique flavor and quality ingredients.
Q: Can I make the blueberry sauce ahead of time? A: Yes, you can make the blueberry sauce up to a few days ahead of time. Just store it in an airtight container in the refrigerator.
Q: Can I substitute the ricotta cheese with something else? A: You can use cottage cheese (blended) or mascarpone cheese as a substitute.
With this recipe, you can create an indulgent and delicious breakfast that is sure to impress your family and friends. The combination of lemon, ricotta, and blueberry creates a delightful blend of flavors that will leave your taste buds wanting more.
The Breakfast Club gift box has everything you or the lucky recipient of your gift needs to create an amazing gourmet breakfast in the comfort of their own home.
Shop The Breakfast Club Gourmet Gift Box at ekuBOX.