Recipe: Lemon-ricotta pancakes with blueberry sauce | Style at Home

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