Wild Blueberry Ricotta Pancakes

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Makes 18 pancakes

1 cup all-purpose flour
1 teaspoon baking powder
¼ cup + 1 ½ Tablespoons sugar, divided
Pinch of kosher salt
1 cup part-skim ricotta
½ cup low-fat milk
2 lemons, juiced
2 eggs, beaten
1 Tablespoon butter, melted
½ teaspoon vanilla extract
3 cups frozen wild blueberries, divided
Spray oil
¼ cup + 2 Tablespoons water
2 teaspoons corn starch

  1. In a small mixing bowl, combine flour, baking powder, 1 ½ Tablespoons sugar, and salt.
  2. In a medium mixing bowl, mix together ricotta, milk, lemon juice, eggs, butter, and vanilla.
  3. Add the flour mixture to the ricotta mixture, stirring gently until just combined.
  4. Fold in 1 cup of wild blueberries.
  5. Heat a griddle or non-stick pan over medium-high heat. Coat lightly with spray oil.
  6. Using a ¼ cup measure, pour batter onto the hot griddle.
  7. Cook the pancakes until the undersides are golden; flip and cook until other side is golden.
  8. Repeat with the remaining pancakes.
  9. Meanwhile, in a medium saucepan, combine remaining wild blueberries with water and remaining sugar.
  10. Heat over medium-high heat, and bring to a low boil.
  11. Stir in cornstarch; turn heat down to medium and simmer for 3-4 minutes, stirring constantly, until sauce thickens to desired consistency. If sauce gets too thick, one Tablespoon water at a time.
  12. Serve sauce over pancakes.