Lemon pancakes with ricotta and blueberry sauce

10 servings

60 minutes

Lemon pancakes with ricotta and blueberry sauce are an exquisite dessert with a refined balance of flavors. Airy pancakes infused with the aroma of fresh lemon pair perfectly with delicate ricotta, adding softness and a creamy texture. The blueberry sauce adds a rich sweet-tart note, creating a harmonious contrast. This recipe draws inspiration from European traditions, combining the Italian love for ricotta and the French art of making thin pancakes. They can be served as breakfast or an elegant dessert. Serving warm pancakes with chilled blueberry sauce makes the dish particularly appealing, highlighting its lightness and freshness. The taste of these pancakes is like a sunny morning on a plate, where each note of juicy lemon and velvety ricotta invites you to savor the moment.

Energy value per serving

• Calories: 182.4
• Proteins: 5.4g
• Fats: 5.9g
• Carbohydrates: 26.7g

Ingredients

• Wheat flour: 1.3 glass
• Sugar: 5 tbsp
• Baking powder: 2 tsp
• Salt: 0.3 tsp
• Soda: 0.5 tsp
• Ricotta cheese: 220 g
• Olive oil: 1 tbsp
• Chicken egg: 1 pc
• Lemon juice: 0.5 glass
• Egg white: 2 g
• Lemon zest: 2 tsp
• Potato starch: 1.5 tsp
• Blueberry: 2 glass

Cooking steps

1. Preheat the oven to 95 degrees and also heat the pan.

2. For the sauce, mix lemon juice and starch in a small bowl. Set aside for a while.

   Required ingredients:

   • Lemon juice: 0.5 glass
   • Potato starch: 1.5 teaspoon

3. In a saucepan, mix blueberries and 2 tablespoons of sugar. Combine lemon juice with cornstarch. Bring the mixture to a boil, reduce heat to low, and let it simmer for 5 minutes, stirring occasionally, until thickened. Cool down.

   Required ingredients:

   • Blueberry: 2 glasss
   • Sugar: 5 tablespoon
   • Lemon juice: 0.5 glass
   • Potato starch: 1.5 teaspoon

4. In a large bowl, mix flour, sugar, baking powder, soda, and salt.

   Required ingredients:

   • Wheat flour: 1.3 glass
   • Sugar: 5 tablespoon
   • Baking powder: 2 teaspoons
   • Soda: 0.5 teaspoon
   • Salt: 0.3 teaspoon

5. In a separate bowl, mix the ricotta with butter, egg, egg whites, lemon juice, and zest.

   Required ingredients:

   • Ricotta cheese: 220 g
   • Olive oil: 1 tablespoon
   • Chicken egg: 1 piece
   • Egg white: 2 g
   • Lemon juice: 0.5 glass
   • Lemon zest: 2 teaspoons

6. Mix both mixtures until homogeneous.

7. Lightly grease the pan with oil and fry each pancake on both sides until golden brown (1-2 minutes on each side).

   Required ingredients:

   • Olive oil: 1 tablespoon

8. Place the fried pancakes on a baking sheet and put them in a preheated oven to keep warm. Serve with blueberry sauce.