I was so excited to receive a goodie box from my friends over at Paradise. Paradise has been producing the most delicious candied fruit for over 50 years and is the largest manufacturer and supplier of consumer packaged Candied Fruit in the world. One item I received was the Candied Lemon Peel, which I love. I wanted to thank my friends and create something special that they would enjoy and came up with Lemon Pancakes with Blueberry Sauce. The pancakes are so mouth-watering. I can't wait to make them again. And to make them even more special, this luscious sauce is spooned right on top. My family loved them!
Ingredients for Lemon Pancakes with Blueberry Sauce:
Dry Ingredients:
1 3/4 cups flour
4 tablespoons granulated sugar
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
Wet Ingredients:
1 1/2 cups ricotta
1 1/4 cups buttermilk
3 large eggs
1 teaspoon vanilla
zest from 1 lemon
3 tablespoons lemon juice
cooking spray
Blueberry Sauce:
2 cups + 1/2 cup fresh blueberries
1/2 cup maple syrup
1/2 cup water
2 tablespoons cornstarch
2 teaspoon lemon juice
Time-Saving Tip: Measure all ingredients in advance and bring all refrigerator items to room temperature.
Let's see what we need.
We're ready to cook.
Combine the blueberries and syrup in a small pan. Simmer a couple of minutes and stir in the lemon juice. Simmer another minute and then add the cornstarch mixture. Cook until slightly thickened another minute or two. Transfer the sauce to a bowl and stir in the remaining 1/2 cup of blueberries.
Combine the dry ingredients and set aside.
Whisk the wet ingredients together.
Pour the wet ingredients into the dry ones and mix them. When combined fold in the Candied Lemon Peel.
Lightly coat a non-stick pan with cooking spray. Heat to medium and add pancake batter in 1/3 cup measures; once the pancakes start to bubble flip and continue cooking until both sides are golden.
They're ready! Lemon Pancakes with Blueberry Sauce are totally delicious. After one bite they will become your new favorite.
Enjoy!
Lemon Pancakes with Blueberry Sauce:
Dry Ingredients:
1 3/4 cups flour
4 tablespoons granulated sugar
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
Wet Ingredients:
1 1/2 cups ricotta
1 1/4 cups buttermilk
3 large eggs
1 teaspoon vanilla
zest from 1 lemon
3 tablespoons lemon juice
1/2 cup Paradise Diced Candied Lemon Peel
cooking spray
Blueberry Sauce:
2 cups + 1/2 cup fresh blueberries
1/2 cup maple syrup
1/2 cup water
2 tablespoons cornstarch
2 teaspoon lemon juice
Time-Saving Tip: Measure all ingredients in advance and bring all refrigerator items to room temperature.
Combine the blueberries and syrup in a small pan. Simmer a couple of minutes and stir in the lemon juice. Simmer another minute and then add the cornstarch mixture. Cook until slightly thickened another minute or two. Transfer the sauce to a bowl and stir in the remaining 1/2 cup of blueberries.
Combine the dry ingredients and set aside.
Whisk the wet ingredients together.
Pour the wet ingredients into the dry ones and mix them. When combined fold in the Candied Lemon Peel.
Lightly coat a non-stick pan with cooking spray. Heat to medium and add pancake batter in 1/3 cup measures; once the pancakes start to bubble flip and continue cooking until both sides are golden.
