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Cranberry Pancakes with Lemon Ricotta and Blueberry Sauce Recipe
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1 package Breads from Anna
Cranberry Pancake and Muffin Mix
5 cups blueberries, fresh or frozen
Zest and juice from one lemon, divided
plus 1 tablespoon honey, divided
2 tablespoons cream cheese, softened
To make blueberry sauce, combine blueberries, ¼ cup lemon juice, and ¼ cup honey in saucepan. Bring to boil, and then reduce to simmer for 5 minutes. Remove from heat.
To make ricotta topping, stir together ricotta, 2 tablespoons lemon zest, 1 tablespoon honey, and 2
tablespoons cream cheese until thoroughly combined. Set aside.
Follow package instructions to make Cranberry Pancake and Muffin Mix.
Top pancakes with lemon ricotta and blueberry sauce and enjoy.
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