Blueberry Lemon Ricotta Pancake Tacos

Directions

1. Put the blueberries, 2 tablespoons sugar, water and lemon juice in a small saucepan. Simmer for 4 to 6 minutes, until the berries begin to burst. Stir in the cornstarch slurry and simmer for 1 minute, until the sauce thickens. Set aside to cool to room temperature.
2. Stir the Greek yogurt, honey and 1 teaspoon lemon zest together. Refrigerate while making the pancakes.
3. Whisk the flour, remaining sugar, baking powder and salt in a bowl. In another bowl, whisk the eggs, ricotta, milk, oil, remaining zest and vanilla until the ricotta is broken into small curds.
4. Gently stir the wet mixture into the dry ingredients until combined. Let stand for 5 minutes. The batter should pour slowly from a spoon; spread it gently in the pan if needed.
5. Heat a large, lightly oiled nonstick skillet over medium-low heat. Divide the batter into eight portions, using about 1/4 to 1/3 cup per pancake, and spread each to a thin 6-inch (15 cm) round. Cook two at a time if the pan allows space between them. Cook for 2 to 3 minutes, until bubbles appear and the edge begins to set. Flip and cook for 1 to 2 minutes, until the middle is cooked through and springs back. Repeat to make eight pancakes, lowering the heat if they brown too quickly.
6. Stack the cooked pancakes under a clean kitchen towel for 5 minutes. This softens them enough to fold while they stay warm.
7. Divide the lemon yogurt among the pancakes, placing it down the middle. Spoon the cooled blueberry sauce over the yogurt. Fold each pancake gently into a taco shape and serve immediately. A shallow dish can support the folds.

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