Fluffy Lemon Ricotta Pancakes with Homemade Blueberry Sauce

Method

1. Preheat the oven to 200°F and a nonstick griddle or large skillet to 350°F.
2. In a small bowl, whisk together 1½ tablespoons lemon juice and cornstarch; set aside.
3. In a medium saucepan, combine blueberries, 2 tablespoons sugar, and 2 tablespoons water. Stir in the lemon-cornstarch mixture. Bring to a boil over medium-high heat, then reduce heat to low and simmer, stirring occasionally, until the sauce thickens, about 5 minutes. Remove from heat and keep warm.
4. In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, baking soda, and salt.
5. In a separate bowl or large measuring cup, whisk together ricotta, canola oil, whole egg, egg whites, ½ cup lemon juice, and lemon zest until smooth.
6. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula just until combined (do not overmix; a few lumps are fine).
7. Lightly coat the preheated griddle or skillet with nonstick spray. For each pancake, scoop about ⅓ cup of batter onto the griddle. Cook until bubbles form on the surface and the bottom is golden brown, about 2 minutes. Flip and cook for another 1–2 minutes, until cooked through. Transfer to a baking sheet and keep warm in the oven while cooking the remaining pancakes.
8. Serve the pancakes immediately, topped with the warm blueberry sauce.