Valleybrink Road | Recipes | Meyer Lemon Ricotta Pancakes with Blueberry Sauce | Pancakes: 3/4 c all purpose flour 1/2 tsp baking powder 1 tablespoon cane sugar pinch of sea salt 1 cup whole milk ricotta cheese 3/4 cup almond milk 3 large eggs, separated 1/2 tsp vanilla extract zest from one meyer lemon a n.

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Meyer Lemon Ricotta Pancakes with Blueberry Sauce
Steps
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Description

These pancakes are heaven. Sweet with a tang of meyer lemon goodness and that perfect crisp on the edges. Top them with the Blueberry Sauce and you will be on your way to having a wonderful day. 

Get Started
Step 1

In a medium bowl, whisk together the flour, baking powder, sugar, and sea salt. 

Next Step
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Step 2

In another medium bowl, whisk together the ricotta, almond milk, egg yolks, and vanilla. Add the flour mixture to the bowl and stir to combine. 

Next Step
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Step 3

In a standing mixer or with an immersion blender, whip the egg whites until they have soft peaks. Fold them into the batter. Stir in the zest from one meyer lemon and set the mixture aside. 

Next Step
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Step 4

In a small saucepan, combine the blueberries, sugar, and water. Bring to a boil. 

Next Step
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Step 5

While you are bringing the blueberry mixture to a boil, combine the meyer lemon juice and corn starch in a small bowl. Once the blueberries are boiling, reduce the heat to a simmer, add the cornstarch and lemon juice and stir to combine. Stir until the sauce starts to thicken. Remove from the heat and set aside to use as your pancake topping. 

Next Step
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Step 6

In a medium non-stick fry pan, melt 1/2 tbsp butter and a little splash of avocado oil (or other neutral oil), over medium heat. Once the pan is hot, use a 2 tbsp measuring spoon to scoop out mini pancakes. Cook on each side until golden brown. Remove and repeat. 

Next Step
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Step 7

Serve each person a small plate of mini pancakes.

Next Step
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Step 8

Top with blueberry sauce and maple syrup. Enjoy!

Done!
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Ingredients
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Pancakes:

  • 3/4 c all purpose flour
  • 1/2 tsp baking powder
  • 1 tablespoon cane sugar
  • pinch of sea salt
  • 1 cup whole milk ricotta cheese
  • 3/4 cup almond milk
  • 3 large eggs, separated
  • 1/2 tsp vanilla extract
  • zest from one meyer lemon
  • a neutral oil for cooking the pancakes like avocado or canola 
  • unsalted butter for cooking (I do a little oil and a little butter in the pan)
  • maple syrup for serving

 

Meyer Lemon Blueberry Sauce

  • juice from one meyer lemon
  • 1 1/2 tsp cornstarch
  • 2 cups frozen blueberries (fresh work too)
  • 2 tbsp cane sugar
  • 2 tbsp water