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Blueberry Lemon Ricotta Pancakes
Created by: Howcan Team
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons white sugar
- 1 cup ricotta cheese
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup fresh blueberries
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together 1 1/2 cups of flour, 3 1/2 teaspoons of baking powder, 1/2 teaspoon of salt, and 2 tablespoons of white sugar.
- In a separate bowl, mix 1 cup of ricotta cheese, 1 cup of milk, 2 large eggs, 1 teaspoon of vanilla extract, and the zest of 1 lemon until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix, as this can result in tough pancakes.
- Gently fold in 1 cup of fresh blueberries into the batter.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil to coat the surface.
- Pour 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 on the other side.
- Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
- Serve the pancakes warm with maple syrup and additional blueberries, if desired. Enjoy!
Blueberry Lemon Ricotta Pancakes are a delightful twist on the classic breakfast favorite. This dish has its origins in the sunny kitchens of Italy, where ricotta cheese is a staple ingredient. The creamy ricotta combined with the zesty lemon and sweet blueberries creates a burst of flavor in every bite. Renowned chefs like Giada De Laurentiis have popularized this dish, infusing it with their own unique flair. Today, these pancakes can be found in trendy brunch spots across the United States, particularly in regions known for their fresh blueberries, such as the Pacific Northwest. For the best version of this dish, look for a recipe that emphasizes the use of fresh, plump blueberries and high-quality ricotta cheese. The key to achieving the perfect texture lies in the incorporation of the ricotta into the batter, resulting in fluffy, moist pancakes. Whether enjoyed with a drizzle of maple syrup or a dollop of whipped cream, these Blueberry Lemon Ricotta Pancakes are a delightful way to start the day.
30 min
4
320 calories
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