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Lemon Blueberry 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
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Zest of 1 lemon
- 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 another bowl, mix 1 cup of ricotta cheese, 1 cup of milk, 3 large eggs, and 1 teaspoon of vanilla extract until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix; it's okay if the batter is a little lumpy.
- Gently fold in 1 cup of fresh blueberries and the zest of 1 lemon 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 for each pancake onto the skillet. 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, topped with additional blueberries, a sprinkle of lemon zest, and maple syrup if desired. Enjoy!
Blueberry Ricotta Pancakes with a zesty lemon twist have a rich history dating back to ancient Rome, where ricotta cheese was a staple ingredient. The modern twist of adding lemon zest to the classic recipe adds a refreshing citrus flavor that elevates the dish to new heights. Renowned chefs like Giada De Laurentiis and Ina Garten have popularized this delightful variation, infusing their recipes with the bright, tangy essence of lemon zest. Today, the best versions of this dish can be found in brunch spots across the United States, particularly in coastal regions where fresh blueberries and lemons are abundant. The key to perfecting this dish lies in achieving the ideal balance of creamy ricotta, plump blueberries, and zesty lemon flavor. Whether served with a dollop of whipped cream or a drizzle of maple syrup, these pancakes are a delightful indulgence for any breakfast or brunch.
30 min
4 servings
320 calories
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