Lemon Ricotta Pancakes With Blackberry Sauce

These light and fluffy lemon ricotta pancakes are accompanied by an easy blackberry sauce. Freeze leftovers for pancakes anytime

Lemon Ricotta Pancakes are such an indulgence, and perfect for the dead of winter when citrus is the only bright flavor in a sea of ​​heavy foods

It goes perfect with a big mug of coffee and on a lazy morning. This is what all weekends should be like

Ingredients for Lemon Ricotta Pancakes With Blackberry Sauce – For the Lemon Ricotta Pancakes – 1 cup flour – 1 tsp baking powder – 1/2 tsp baking soda – 1/4 tsp salt – 2 large eggs, white and yolk separated – 1 cup ricotta cheese – 1/4 cup milk (yogurt works too) – 3 tablespoons granulated sugar – 1/2 cup fresh lemon juice (from about 3 medium lemons) – 2 tablespoons lemon zest (from the same 3 lemons)

For the Blackberry Sauce – 2 cups fresh blackberries – 2 tablespoons granulated sugar – 1 tbsp fresh lemon juice – 1 tsp cornstarch

Servings - 12 pancakes, Prep time - 20 mins, Cook time - 20 mins, Type - pancakes

Leftover pancakes can be stored in the refrigerator for a few days or in the freezer for longer storage

You can make 2-3 pancakes, wrap in plastic wrap, then store them in freezer storage bags in the freezer and reheat in the microwave on busy mornings.

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