Lemon Ricotta Pancakes With Blackberry Sauce Recipe

For the Pancakes

1. In a large bowl, combine the ricotta cheese, flour, eggs, lemon zest, sugar, and baking powder. Mix well until the batter is smooth. Gradually add milk to reach a desired consistency. 2. Heat a non-stick pan over medium heat and melt a little butter in it. Pour a ladleful of batter for each pancake and cook until golden brown on both sides. Repeat with the remaining batter.

For the Blackberry Sauce

1. In a saucepan, combine the blackberries, sugar or sweetener, lemon juice, and water. Cook over medium heat until the blackberries are soft and the sauce has begun to thicken. If desired, add cornstarch mixed with a little water to the saucepan to thicken the sauce further. 2. Once thickened, remove from heat and let it cool slightly before serving.

To Serve

Layer the pancakes on a plate and generously top with the blackberry sauce. Garnish with fresh blackberries and sprinkle with slivered almonds before serving.