Lemon Ricotta Poppy Seed Pancakes with Blueberry Sauce

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For the Pancakes:
1 cup SweetStacks Gourmet pancake mix

2/3 cup milk

1 egg

3 TBSP vegetable oil

1 cup part-skim ricotta cheese

1 large egg

2 large egg whites

½ cup lemon juice

½ tablespoon poppy seeds

For the Blueberry Sauce:
1½ tablespoons fresh lemon juice (about ½ lemon)

2 teaspoons cornstarch

2 cups blueberries

¼ cup sugar

2 tablespoons water

¼ teaspoon salt


Make the Blueberry Sauce:

Mix together the lemon juice and cornstarch in a small bowl until well-combined and set aside.
In a medium-sized saucepan, combine the blueberries, sugar, water, and salt over high heat.
Bring to a boil for a minute, then reduce to a simmer and stir in the lemon juice mixture.
Continue to simmer until reduced and thickened, about 5 minutes.

Make the Pancakes:

Whisk together ricotta, egg, egg whites, lemon juice, and vegetable oil in a large bowl.
Add SweetStacks Gourmet pancake mix to the mixture and stir until smooth, and then stir in the poppy seeds.
Spray a nonstick skillet with cooking oil and heat over medium.
Drop 1/4 cup of the batter onto the well-heated pan and cook until set on one side (about 3-4 minutes) and then
flip to cook on the other side (about 2-3 more minutes).
Respray the pan and reduce heat to medium-low to cook the remaining pancakes.
Serve the pancakes with the blueberry sauce on top.

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