Recipes

Lemon Ricotta Hotcakes with Blueberry Syrup

Name: Lemon Ricotta Hotcakes with Blueberry Syrup
Prep time: 5 min
Cook time: 5 min
Total time: 30 min
Yield: Serves 4

A delicious weekend breakfast option. The sweet blueberry sauce is the perfect accompaniment for these golden zingy hotcakes.

Serves 4

Prep Time 5 min

Cook Time 25 min

Hotcakes
- 3 large eggs
- 2 large egg whites
- 1 cup (250 mL) smooth ricotta cheese
- ¼ cup (60 mL) butter, melted
- 2 tbsp (30 mL) granulated sugar
- 1 tbsp (15 mL) lemon zest, grated
- ¼ tsp (1.25 mL) salt
- 1 ½ cups (375 mL) all-purpose flour
Blueberry syrup - Makes 1 cup
- 2 cups (500 mL) blueberries, fresh or frozen
- 2 cups (500 mL) maple syrup
- 2 tsp (10 mL) lemon juice

Hotcakes
- Step 1
  In a medium bowl, whisk together whole eggs, ricotta, butter, sugar, lemon zest, and salt until smooth. Stir in flour just until combined.
- Step 2
  In another bowl, whisk egg whites until stiff peaks form. Using a spatula, gently fold whites into batter until well combined.
- Step 3
  Set a greased, large non-stick skillet over medium heat. Drop in heaping tablespoons of batter to form small, round hotcakes. Cook until golden, about 1 1/2 minutes per side. Serve hotcakes warm with Blueberry Syrup.
Blueberry syrup
- Step 1
  In a medium saucepan, combine all ingredients. Bring to a boil over medium high heat, then reduce heat to low and simmer, stirring occasionally, until blueberries are very soft. Remove pan from heat and, using a potato masher, mash blueberries.
- Step 2
  Strain mixture through a fine-mesh sieve set over a bowl. Discard blueberry pulp. Pour syrup into an airtight container and refrigerate.

Ingredients