Lemon Ricotta Pancakes with Blueberry Sauce

Now, this is what I call brunch.

Lemon Ricotta Pancakes with Blueberry Sauce

Adapted (slightly) from Two Peas and Their Pod

Ingredients:

1 1/2 T. plus 1/2 C. Lemon Juice

1 1/2 t. Cornstarch
2 C. Blueberries
2-3 T. plus 3 T. Sugar
2 T. Water
1 1/4 C. Flour
2 t. Baking Powder
Pinch Salt
1 C. Ricotta cheese
1 large Egg
1 large Egg White
2 t. grated Lemon Zest
1 T. Canola Oil

Directions:
In a small bowl, combine 1 1/2 T. lemon juice and cornstarch and set aside.  In a medium saucepan, combine the blueberries, 2-3 T. sugar, and water.  Bring to a boil, reduce to a simmer, and stir in lemon juice and cornstarch mixture.  Simmer until sauce thickens slightly (don't worry if it still seems syrupy, it'll thicken more as it cools).  Cover to keep warm and set aside.

In a large bowl, whisk together remaining ingredients. The batter will be thick.

Heat a griddle or nonstick skillet over medium heat.  Melt a pat of butter in the pan or spray with cooking spray.  Drop about 1/3 cup of batter onto the hot griddle or skillet.  Cook the pancakes until browned on the underside (watch for bubbles along the edges to tell), about 2 minutes.  Flip and cook the pancakes on the other side, about 2 minutes longer.  Serve pancakes warm with blueberry sauce.

This time last year: Avocado and Grapefruit Salad (Take Two)
This time two years ago: Campari Sandwich Cookies