Introduction
Lemon blueberry ricotta pancakes are a delightful and fluffy breakfast treat that combines the tangy zest of lemon, the sweetness of blueberries, and the creamy texture of ricotta cheese. This recipe is easy to follow and can be enjoyed by people of all ages.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup ricotta cheese
- 1 large egg
- 1/2 cup milk
- 1 teaspoon grated lemon zest
- 1 tablespoon lemon juice
- 1 cup fresh blueberries
Instructions
Combine dry ingredients
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Combine wet ingredients
In a separate bowl, whisk together the ricotta cheese, egg, milk, lemon zest, and lemon juice.
Combine wet and dry ingredients
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Fold in blueberries
Gently fold in the blueberries.
Cook pancakes
Heat a griddle or skillet over medium heat. Grease with butter or cooking spray. Pour 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown
Serve
Serve the pancakes hot with maple syrup, powdered sugar, or whipped cream.
Tips
Let the batter rest
Allow the batter to rest for 5-10 minutes before cooking. This will help the gluten relax, resulting in fluffier pancakes.
Don’t over mix
Overmixing the batter can lead to tough pancakes. Stir just until the ingredients are combined.
Test the heat of the griddle
Before cooking the pancakes, test the heat of the griddle by dropping a small amount of batter onto it. If it sizzles and bubbles immediately, the griddle is ready.
Avoid crowding the griddle
Don’t overcrowd the griddle with too many pancakes at once. This can prevent the pancakes from cooking evenly.
Nutritional Information
Per serving
Calories: 250
Protein: 10g
Fat: 12g
Carbohydrates: 30g
Variations
Add other fruits
Feel free to add other fruits, such as raspberries, blackberries, or chopped strawberries, to your pancakes.
Make it gluten-free
Substitute the all-purpose flour with gluten-free flour.
Top with a dollop of yogurt
Add a dollop of Greek yogurt to your pancakes for a tangy and creamy topping.
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