Gluten-Free Cranberry Pancakes with Lemon Ricotta & Blueberry Sauce - Breads from Anna

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
  • ½ cup plus 1 tablespoon honey, divided
  • 1 cups ricotta cheese
  • 2 tablespoons cream cheese, softened
  1. 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.
  2. To make ricotta topping, stir together ricotta, 2 tablespoons lemon zest, 1 tablespoon honey, and 2 tablespoons cream cheese until thoroughly combined. Set aside.
  3. Follow package instructions to make Cranberry Pancake and Muffin Mix.
  4. Top pancakes with lemon ricotta and blueberry sauce and enjoy.

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