Adapted from the recipe by The Chew and Two Peas and Their Pod, shared by My Saratoga Kitchen Table
Serves: 4
Ingredients:
*Ingredients currently available at the farmers’ market
Pancakes:
- 2 to 3 Tablespoons lemon curd
- 1 cup whole milk*
- 2 eggs*
- 2 Tablespoons sugar
- 1 teaspoon vanilla extract
- 1 cup fresh ricotta*
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt
- butter*
Blueberry Sauce:
- 1½ Tablespoons fresh lemon juice
- 1½ teaspoons cornstarch
- 2 cups fresh blueberries*
- 2 Tablespoons sugar
- 2 Tablespoons water
Instructions
For the Pancakes:
- In a small bowl, microwave the lemon curd for a few seconds. Add ¼ cup of milk to the the curd and whip. Pour the mixture into a medium bowl and whisk in the remaining milk, eggs, sugar, vanilla, and ricotta.
- Add flour, baking powder, baking soda, and salt in another bowl and whisk to combine. Stir in the ricotta mixture.
- Preheat a skillet over medium heat. Melt the butter into the pan. Pour batter into the hot pan. Cook the pancakes for about 3 to 4 minutes until undersides are golden brown and a few bubbles begin to form on top. Flip the pancakes and cook until golden brown, about 3 more minutes. Repeat with the remaining batter.
For the Blueberry Sauce:
- In a small bowl, combine lemon juice and cornstarch and set aside. In a medium saucepan, combine the blueberries, sugar, and water. Bring to a boil over high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture.
