Recipe: Lemon-ricotta pancakes with blueberry sauce
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Cooking tools:
- Food processor
- Blender
- Fine-mesh sieve
- Griddle
- Grater
- Saucepan
- Stove
- Refrigerator
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Paper towel
Ingredients
- 1 cup/240 ml cold water
- ½ cup/100 g sugar
- 3 tbsp fresh lemon juice
- 2 tbsp cornstarch
- 2 cups/280 g fresh or frozen unsweetened blueberries (defrosted and patted dry)
- 1/8 tsp ground cinnamon
- 2/3 cup/80 g all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 2 eggs, separated
- 1 cup/225 g whole milk ricotta cheese
- ½ cup/240 ml whole milk
- 2 tbsp sugar
- 2 tbsp grated lemon zest
- Canola oil
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