Vanilla Ricotta Pancakes with Blueberry Sauce

Good morning! Did you enjoy your weekend? Mine weekend was great; the weather was spring-like and I spent everyday taking long walks with my dogs and solitary walks on the beach. A relaxing, rejuvenating and perfect weekend.  

I have been trying lately to eat better during the week and then on the weekend I let myself have a little treat. This weekend I made a small batch of these scrumptious Vanilla Ricotta Pancakes with Blueberry Sauce.

Ricotta Pancakes

Recipe from Martha Stewart

112/ cups pat skim milk ricotta

1/3 cup granulated sugar

2 large eggs

2 teaspoon vanilla extract

2/3 cup all purpose flour

3 tablespoons canola oil, or cooking spray for pan

In a medium bowl whisk together the ricotta cheese, sugar, eggs and vanilla extract. Whisk in flour until just combined.

Heat canola oil in a large nonstick skillet over medium-low heat or spray skillet with cooking spray. Working in batches add batter to pan,  a 1/4 of a cup at a time for each pancake. Cook until browned, about 4-5 minutes each side, then flip and brown on the other side. 

Blueberry Sauce

11/2 tablespoons freshly squeezed lemon juice

11/2 tablespoons cornstarch

2 cups of fresh or frozen blueberries

2 tablespoons sugar

Combine the lemon juice and the cornstarch in a small bowl and set aside. 

In a medium saucepan, combine the blueberries and 2 tablespoons of water. Then stir in the lemon juice/cornstarch mixture. Bring to a boil, reduce heat to low and simmer stirring in until the sauce has thickened. This should take about 5 minutes. 

What did you do that was relaxing, fun, rejuvenating, or interesting this weekend? I hope hat whatever you did I that is was great! 

Have a fabulous week!

Linking to:

Dwellings