Lemon Oven Pancake with Blueberry Balsamic Sauce

Ingredients for Oven Pancake:
¾ c. flour
¼ c. sugar
½ tsp. baking powder
¼ tsp. salt
1 c. milk
5 eggs
⅓ c. ricotta cheese or sour cream
½ tsp. vanilla
2 Tbsp. butter
2 Tbsp. Lemon Olive Oil

Ingredients for Blueberry Sauce:
1 c. fresh or frozen blueberries
4 Tbsp. Blueberry Balsamic
2 Tbsp. granular sugar
1 Tbsp. water or lemon juice

Important: Avoid dark pans or cast-iron for this recipe if you wish to keep the pancake bottom and edges from browning too quickly. Preheat your oven to 425° with 10-inch glass pie plate or 9x9 square glass baking dish inside the oven. 

Add butter and Lemon Olive Oil to pie plate and return to hot oven until butter and olive oil are bubbling - approximately 3-5 minutes. 

In a large mixing bowl, add flour, sugar, baking powder, and salt and whisk together

Separately blend milk, eggs, ricotta, and vanilla until smooth - use a blender to achieve very smooth consistency. Add to dry ingredients and mix together until blended just blended.

Carefully remove pie plate and hot butter/olive oil mixture from the oven and pour in batter. Do not mix.

Return pie plate to oven and bake 10 minutes until just golden brown on the edges and set in the middle. Serve immediately.

For the Blueberry Balsamic Sauce, add all ingredients to a sauce pan. Bring to a boil over low to medium heat, stirring occasionally and watch not to burn berries or the Blueberry Balsamic. Simmer on low to cook berries and reduce the sauce somewhat, for approximately 10-20 minutes, until mixture is cooked and thickened (residual "syrup" should coat the back of a spoon). Allow to cool somewhat before serving. Can be made ahead of time.

Serve over Lemon Oven Pancake.