Description
Bright, tender pancakes featuring ricotta, lemon, and fresh blueberries for a lovely breakfast treat.
Ingredients
Scale
- 1 cup ricotta cheese
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Juice of 1 lemon
- 1/4 cup sugar
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Whisk together ricotta cheese, milk, eggs, sugar, lemon zest, lemon juice, and vanilla extract until smooth.
- Sift together the all-purpose flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Fold the fresh blueberries into the batter.
- Preheat a non-stick skillet over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown, about 2-3 minutes per side.
- Remove from heat and serve warm with maple syrup or toppings.
Notes
Serve hot and stack with butter and syrup for a delightful breakfast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 80mg