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Steps
# How to Make Lemon Ricotta Pancakes with Blueberry Sauce: A Step-by-Step Guide
If you're looking for a delightful breakfast or brunch recipe, these **lemon ricotta pancakes with blueberry sauce** are a must-try. Fluffy, tangy, and bursting with flavor, this dish combines the richness of ricotta cheese with the brightness of lemon and the sweetness of homemade blueberry sauce. Follow these detailed steps to create a restaurant-quality breakfast at home.
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## **Ingredients for Lemon Ricotta Pancakes**
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup ricotta cheese
- 2 large eggs, separated
- ¾ cup milk
- 2 tbsp granulated sugar
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- Butter or oil for cooking
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## **Ingredients for Blueberry Sauce**
- 2 cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 2 tbsp water
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
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## **Step-by-Step Instructions**
### **1. Prepare the Blueberry Sauce**
1. In a small saucepan, combine blueberries, sugar, water, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the blueberries soften and release their juices (about 5 minutes).
3. Add the cornstarch slurry and simmer for another 2-3 minutes until the sauce thickens.
4. Remove from heat and set aside to cool.
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### **2. Make the Pancake Batter**
1. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
2. In a separate bowl, mix ricotta cheese, egg yolks, milk, sugar, lemon zest, lemon juice, and vanilla extract until smooth.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
4. In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter to keep it light and fluffy.
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### **3. Cook the Pancakes**
1. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
2. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes).
3. Flip the pancakes and cook for another 1-2 minutes until golden brown.
4. Repeat with the remaining batter, keeping the cooked pancakes warm in a low oven.
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### **4. Serve and Enjoy**
1. Stack the pancakes on a plate and drizzle generously with the homemade blueberry sauce.
2. Garnish with extra fresh blueberries, a dusting of powdered sugar, or a dollop of whipped cream for an extra touch of indulgence.
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## **Tips for Perfect Lemon Ricotta Pancakes**
- Use full-fat ricotta for a richer texture.
- Don’t overmix the batter to ensure fluffy pancakes.
- Adjust the sweetness of the blueberry sauce to your preference.
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This **lemon ricotta pancakes with blueberry sauce** recipe is perfect for weekend brunches, special occasions, or whenever you crave a sweet and tangy treat. With its combination of creamy ricotta, zesty lemon, and vibrant blueberry sauce, this dish is sure to impress your family and friends. Try it today and elevate your breakfast game!