A dessert that doesn't require an oven

Lemon Ricotta Pancakes with Blueberry Sauce

Ingredients

2 tablespoons lemon juice

1 tablespoon cornstarch

2 cups frozen blueberries

3 tablespoons white sugar

1 cup ricotta cheese

⅔ cup milk

2 eggs

3 tablespoons white sugar

1 lemon, juiced and zested

½ teaspoon ground nutmeg

¼ teaspoon salt

1 cup all-purpose flour

1 tablespoon baking powder

Directions

1.Mix 2 tablespoons lemon juice and cornstarch together in a bowl until cornstarch dissolves.

2.Stir blueberries and 3 tablespoons sugar in a saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes. Pour cornstarch mixture into blueberry mixture;  cook and stir until mixture thickens slightly then remove from heat.

3.Add ricotta cheese, milk, eggs, sugar, juice of 1 lemon, lemon zest, nutmeg and salt to Geedel hand food chopper and stir well with liquid whisking. Then add the flour and baking powder and stir to combine.

4.Heat a lightly oiled griddle or skillet over medium-high heat. Drop batter in 1/4 cup portions onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Top pancakes with blueberry sauce. If you don’t have too much time to make breakfast, you can make the batter the night before and put it in the refrigerator to keep it fresh. You can pour it out and fry it the next morning.