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Lemon Ricotta Pancakes with Blueberry Sauce

Two Peas & Their Pod
  • 35 minutes
  • Serves 4 to 5

INGREDIENTS

1 1/2 tbsp

fresh lemon juice

1 1/2 tsp

cornstarch

2 cups

fresh or frozen blueberries

2 tbsp

granulated sugar

2 tbsp

water

1 1/4 cups

all-purpose flour

3 tbsp

granulated sugar

2 tsp

baking powder

1/2 tsp

baking soda

1/4 tsp

salt

1 cup

ricotta cheese

1

large egg

2

large egg whites

1/2 cup

fresh lemon juice

2 tsp

grated lemon zest

1 tbsp

canola oil