Lemon Ricotta Pancakes with Mascarpone Butter and Blueberry Sauce
Lollygag 6-8 pancakes , 1.5 cups of sauce 20 minutes 10 minutes American Breakfast and Brunch In a small mixing bowl, whip softened butter and mascarpone cheese smooth. Chill until use. In a small saucepan, bring to a boil over medium heat- your blueberries, water, sugar, and lemon juice. Bring to a boil, then reduce heat and simmer for about 10 min. stirring occasionally. Dissolve your cornstarch in 2 Tbsp. of water and mix well. Add your cornstarch mixture to the blueberries and mix gently until sauce becomes thickened. Remove from heat and spoon into serving a dish of choice. Combine flour, baking powder, and salt in a medium mixing bowl. In another mixing bowl, combine buttermilk, eggs, vanilla, vegetable oil, and whisk together until smooth. Add lemon juice and lemon zest, sugar, ricotta cheese, and whisk gently to combine. Add your flour mixture to wet ingredients and gently stir until only small bumps from the ricotta cheese are visible in your batter- otherwise smooth. Spray your pan with canola spray and heat your skillet over medium heat. Not too high, or they will burn Add 1/2 Tsp. of butter to pan and coat.Using a 1/2 measuring cup, spoon batter onto skillet to form around a 5-6” round Let cook for about 2 minutes or until the batter starts to foam and gently flip to the other side. Cook for about another 1 1/2-2 minutes or until golden brown and cooked through. Remove pancakes to a large plate Repeat with the rest of the batter.Lemon Ricotta Pancake with Mascarpone Butter and Blueberry Sauce
These fluffy lemon ricotta pancakes inspired by sunny San Francisco brunch dates are topped with creamy mascarpone butter and a jammy blueberry sauce, they’re bright, rich, and made for slow weekend mornings..
Ingredients
Pancakes
Blueberry Sauce Ingredients:
Mascarpone Butter Ingredients:
Directions
Mascarpone Butter Preparation:
Sauce Preparation:
Pancakes Preparation:
Enjoy!
