Lemon Blueberry Ricotta Pancakes (Printable Version)
# What You Need:
→ Dairy
01 -
1 cup ricotta cheese
02 -
1 cup milk
→ Produce
03 -
Zest of 1 lemon
04 -
2 tablespoons lemon juice
05 -
1 cup fresh blueberries
→ Pantry
06 -
1 cup all-purpose flour
07 -
2 tablespoons sugar
08 -
1 tablespoon baking powder
09 -
1/2 teaspoon salt
10 -
2 large eggs
11 -
2 tablespoons melted butter
# Steps to Follow:
01 -
In a large bowl, whisk together ricotta cheese, milk, lemon zest, lemon juice, and eggs until smooth.
02 -
In another bowl, mix together flour, sugar, baking powder, and salt.
03 -
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries.
04 -
Heat a non-stick skillet over medium heat and brush with melted butter.
05 -
Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook until golden brown, about 2 more minutes.
06 -
Repeat with remaining batter, adding more butter to the skillet as needed.
# Additional Notes:
01 -
Serve with maple syrup or a dusting of powdered sugar.
02 -
For extra flavor, consider adding a pinch of cinnamon to the batter.