Light, fluffy lemon ricotta pancakes and an easy fresh blackberry sauce for your weekend brunch.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, whisk together ricotta, sugar, eggs, oil, lemon juice, and lemon zest. Add the dry ingredients and fold together until just combined. Do not overmix! Batter will be thick, and that's just right.
Heat a griddle pan or large skillet over medium heat. Grease with butter or oil and drop batter by 1/3 cup measure onto the hot griddle. Cook until bottoms are golden brown, about 3-4 minutes, then flip and cook 2-3 minutes more or until golden. Remove to a large plate.
Repeat with remaining batter until no batter remains. Serve warm with the blackberry sauce.
Combine lemon juice and cornstarch in a small bowl and stir until no lumps of cornstarch remain. Set aside.
In a medium saucepan, combine blackberries, sugar, and water and bring to a boil over high heat. Lower the heat to medium and keep stirring and crushing the berries with a wooden spoon for about 5 minutes.
Add the lemon juice/cornstarch mixture and reduce to a simmer. Stir until the sauce thickens, another 5 minutes or so - it should coat the back of the wooden spoon when it's done. Keep warm and serve with the pancakes.
Loosely adapted from Bobby Flay