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.
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.
- 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.
- 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.
- Wheat flour: 1.3 glass
- Sugar: 5 tablespoon
- Baking powder (raising agent): 2 teaspoons
- Baking 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.
- 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).
- 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.
