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Lemon Ricotta Blueberry Pancakes
Makes 12 small pancakes
*3/4 cup all-purpose flour
*1 1/2 tsp baking powder
*1/4 tsp salt
*Zest of 1 lemon
*1/4 cup granulated sugar
*1 1/2 tsp pure vanilla extract
*3 large eggs
*3/4 cup whole-milk ricotta
*1/4 cup whole milk
*2 tbls unsalted butter, melted, plus softened butter for cooking
*1 cup blueberries, washed and dried
1Whisk together the flour, baking powder, and salt in a small bowl.
2Heat large non-stick skillet or griddle over medium heat.
3Separately, finely grate the zest of the lemon into a large bowl, then add the sugar and rub the zest into the sugar.
4Add the vanilla extract to the large bowl and whisk to get the mixture evenly moistened.
5Add the eggs and whisk until foamy, then add the ricotta, milk and melted butter and whisk until well blended.
6Add the flour mixture to the large bowl and stir gently until flour is completely absorbed.
7Butter the griddle and then drop 1/4 cup of batter onto it. Repeat, keeping at least an inch between the pancakes. Cook until the tops begin to form bubbles and the bottoms are light brown, about 2 to 3 minutes.
8Drop several blueberries on each pancake and then flip them. Cook until the bottom is light brown, about 2 minutes, then remove to a warm plate.
9Repeat process with more butter and remaining batter.
10Serve pancakes warm with butter and maple syrup.