Description
Fluffy and light Blueberry Ricotta Pancakes with a touch of lemon. This easy 30-minute recipe is perfect for a weekend breakfast or brunch.
Ingredients
- 1-¾ cup Flour
- ½ teaspoons Baking Soda
- 2 teaspoons Baking Powder
- 1 pinch Salt
- 1 Tablespoon Brown Sugar
- 2 Eggs
- ¾ cups Milk
- ½ cups Ricotta Cheese
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Lemon Juice
- 1 Lemon, Zested
- 1-½ cup Blueberries
- Maple Syrup And Blueberry Jam To Serve
Preparation
In a big mixing bowl, combine all the dry ingredients: flour, baking soda, baking powder, salt and brown sugar. In a separate bowl whisk together all the wet ingredients: eggs, milk, ricotta, vanilla extract, lemon juice and zest. Transfer the ricotta mixture into the flour mixture and whisk to combine. Add blueberries.
Set a large frying pan (or two) or a griddle over medium heat. Pour about half a laddle of batter on the pan and cook until edges start to firm up, about 3–4 minutes. Flip and cook for 2 more minutes. Repeat with the rest of the batter.
Serve with maple syrup, blueberry jam and fresh blueberries. Enjoy!
