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Lemon Ricotta Thyme Pancakes with Blueberry Sauce

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lemon thyme pancakes with blueberry sauce recipe

I had a big morning this morning – I registered my baby for kindergarten. Huge. I sort of expected it to be more of a ceremony, but I handed some papers over and was out of the office three minutes later. Did she not understand that it was a huge moment for me? I cannot believe that next year he will be at big kid school with his brother and sister. Where did the time go? That question leads me to my next question, what will I do with my time when all of my kids are at school? It is a scary and exciting time here at the Hester house.

I make a lot of pancakes. Obviously for breakfast, but more times than not, I make them for dinner. I love how fast they come together and how everyone in my house loves them. It makes a random weeknight feel special. As you know, I love anything with lemon, and had some beautiful thyme in my fridge that needed to used, so I added them to my lemon ricotta pancakes. And they were heavenly. I loved these pancakes. Not only did they taste delicious, but how gorgeous are these? I love how light and fluffy they are, and the ricotta cheese keeps these pancakes really moist. And without even realizing it, they fit in perfectly with my Sargento Flavor Journey. Using fresh herbs when cooking and baking really takes your recipes from okay to outstanding.

Lemon thyme pancakes with blueberry sauce recipe1 1/2 cups flour
1/2 cup cornmeal
2 Tablespoons Dixie Crystals sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 Tablespoon fresh thyme leaves
2 eggs
1 1/4 cups milk
1/2 cup Sargento whole milk ricotta cheese
2 Tablespoons melted butter
1 Tablespoon honey
1 teaspoon lemon zest
1 cup blueberries

Blueberry Sauce:
2 cups fresh blueberries
1 cup blueberry jam
Zest and juice of one lemon

Lemon thyme pancakes with blueberry sauce recipeI like to start with the blueberry sauce. Add the fresh blueberries, jam, lemon zest, and lemon juice to a saucepan. Melt over low heat until the berries pop and the jam melts. Keep warm until the pancakes are ready.

Lemon thyme pancakes with blueberry sauce recipeIn a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.

Lemon thyme pancakes with blueberry sauce recipeIn another bowl, whisk together eggs, milk, ricotta cheese, butter, honey, and lemon zest.

Lemon thyme pancakes with blueberry sauce recipePour the wet ingredients into the dry ingredients.

Lemon thyme pancakes with blueberry sauce recipeStir until just combined. You can stir the blueberries in at this point, but I like to add them when the pancakes are cooking.

Lemon thyme pancakes with blueberry sauce recipeHeat a griddle over a preheated griddle, I like medium heat, spray with cooking spray or melt butter. Cook for 2 to 3 minutes, and flip over when bubbles form on the edges. Serve with blueberry sauce and extra thyme leaves if you would like.

Lemon thyme pancakes with blueberry sauce recipe

Lemon Thyme Pancakes with Blueberry Sauce

Lemon Thyme Pancakes with Blueberry Sauce

Yield: makes 8 to 10

Lemon Thyme Pancakes with Blueberry Sauce - these are special pancakes, but I wouldn't save them for a special occasion. Lemon, blueberries, and thyme are so happy together.

Ingredients

  • 1 1/2 cups flour
  • 1/2 cup cornmeal
  • 2 Tablespoons Dixie Crystals sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 Tablespoon fresh thyme leaves
  • 2 eggs
  • 1 1/4 cups milk
  • 1/2 cup Sargento whole milk ricotta cheese
  • 2 Tablespoons melted butter
  • 1 Tablespoon honey
  • 1 teaspoon lemon zest
  • 1 cup blueberries

Blueberry Sauce:

  • 2 cups fresh blueberries
  • 1 cup blueberry jam
  • Zest and juice of one lemon

Instructions

  1. Add the fresh blueberries, jam, lemon zest, and lemon juice to a saucepan. Melt over low heat until the berries pop and the jam melts. Keep warm until the pancakes are ready.
  2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, milk, ricotta cheese, butter, honey, and lemon zest. Pour the wet ingredients into the dry ingredients. Stir until just combined. You can stir the blueberries in at this point, but I like to add them when the pancakes are cooking.
  3. Heat a griddle over a preheated griddle, I like medium heat, spray with cooking spray or melt butter. Cook for 2 to 3 minutes, and flip over when bubbles form on the edges. Serve with blueberry sauce and extra thyme leaves if you would like.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

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**This post is a part of my ongoing collaboration with Sargento Cheese. All opinions are 100% my own.**

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Barbara

Sunday 5th of April 2020

These "waffles" are unbelievably delicious--my go-to for waffles every time I make waffles!!! And I have not even bothered making the blueberry sauce yet! I usually skip the thyme, double the lemon zest (and add some lemon juice to the wet ingredients), usually use sour cream instead of ricotta (since that is more likely to be in my fridge), and add 1 tsp+ of vanilla to the final batter. mmmmmmmmmmmmmmmm!!!!!

Bree Hester

Tuesday 7th of April 2020

Good to know that this works for waffles too. Glad that you like them so much.

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