Ricotta pancakes are definitely something special, and even better when you top them with this sweet-and-sour blueberry sauce.
Makes
about 1¾ cups
Total Time
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Ingredients
HEAT:
OFF HEAT, STIR IN:
Test Kitchen Approved
Test Kitchen Tip
Fresh or frozen blueberries both work in this syrup. If using frozen, just be sure to thaw a half cup of the berries to add at the end.
Instructions
Heat 2 cups blueberries, sugar, water, thyme, and cinnamon in a saucepan over medium-high to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until syrup begins to thicken, 7–9minutes.
Off heat, stir in butter and vinegar until butter melts; stir in remaining ½ cup blueberries and salt.
Serve syrup over pancakes.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per 1/4 cup
Calories: 82
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 10%
Cholesterol 9mg 3%
Sodium 84mg 3%
% Daily Value*
Carbs 14g 4%
Fiber 1g 4%
Protein 0g
*Percent Daily Values are based on a 2,000 calorie diet.
