Lemon ricotta pancakes with blueberry sauce

Ingredients for 2 servings:

• 1 tbsp lemon juice
• 1 tsp cornstarch
• 200 g blueberries
• 2 tbsp sugar
• 1 tbsp water
• 100 g flour
• 2 tbsp sugar
• 1 tsp baking powder
• ¼ tsp baking soda
• 1 pinch of salt
• 170 g ricotta
• 1 egg(s), size M
• 1 egg white
• 100 ml lemon juice, fresh
• 1 tsp lemon zest
• 1 tsp rapeseed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

a fluffy breakfast dream

For the blueberry sauce: In a cup, mix 1 tablespoon of lemon juice with 1 teaspoon of cornstarch and set aside. In a small saucepan, bring 1 tablespoon of water to a boil with the blueberries (frozen berries work as an alternative) and 2 tablespoons of sugar. Stir in the cornstarch mixture and let the sauce thicken. Set aside and keep warm. For the pancakes: Mix the remaining dry ingredients (flour, sugar, baking powder, baking soda, salt) in a large bowl. In a smaller bowl, beat the ricotta with the egg, egg white, lemon juice, lemon zest, and canola oil. Add the ricotta mixture to the flour mixture and gently fold in. Stir just until the ingredients are combined. Place a non-stick pan over medium heat, grease with cooking spray if necessary. Add two tablespoons of the mixture to the pan for each pancake (makes 8 pancakes). Cook for about two minutes on each side. Keep warm in the oven until all the pancakes are cooked. Serve with the warm blueberry sauce, garnish with additional fresh fruit to taste and enjoy.