Lemon Ricotta Pancakes with Blueberry Jam

Pancake Ingredients

• 1 cup sourdough discard

• 1 1/2 cups ricotta 

• 1/2 cup milk 

• 3 eggs 

• 1 tbsp lemon juice 

• Zest from 1 lemon 

• 1 tbsp sugar

• 1 cup flour 

• 1 tsp baking soda 

• 1/2 tsp salt 

• 4 tbsp butter, melted 

Jam Ingredients

• 2 cups frozen blueberries 

• 1/4 cup water

• 1 tbsp sugar 

• 1 tbsp lemon juice

Steps

1. Prepare the pancake batter. In a large bowl, combine the sourdough discard, ricotta, milk, eggs, lemon juice, lemon zest, and sugar. Add the flour, baking soda, and salt. Add the melted butter and mix until well combined.

2. Prepare the jam. To a saucepan over medium heat, add the blueberries, water, sugar, and lemon juice. Bring mixture to a simmer for 8-10 minutes, until thickened. Remove from heat.

3. Make the pancakes. Heat a griddle over medium heat and grease with butter. Spoon 1/4 cup of batter per pancake onto the griddle. Cook for about 2 minutes, until bubbles form on the surface of the pancake, and flip. Cook for an additional 20 seconds.

4. Serve with jam and enjoy!