Lemon Ricotta Pancakes


  1. Mix blueberries, brown sugar, lemon juice and zest (from 5 lemons), 1 1/2 cups water, and cornstarch. Cook over medium heat in large stock pot until berries begin to break and liquid begins to thicken (muddle some of the blueberries if desired). Add additional water if necessary. Remove from heat and set aside.
  2. Add remaining zest to a mixing bowl. Place lemon juice in a measuring cup. Fill measuring cup with water to obtain a total of 10 cups of liquid. Add to mixing bowl.
  3. Add ricotta and pancake mix and whisk until ingredients are evenly hydrated and distributed (can use mixer).
  4. Griddle according to package directions. Serving suggestion: For each stack of 3 pancakes, top with 2 oz compote.


  • 5 lb blueberries
  • 3/4 cup sugar, brown
  • 4 tbsp cornstarch
  • 5 Peak Fresh Produce® Lemon(s), zested, juiced
  • 1 bag Heritage Ovens® Buttermilk Pancake Mix
  • 4 lb Roma® Cheese, Ricotta, Whole Milk
  • 11 1/2 cups water