Lemon-Blueberry Ricotta Pancakes

Name: Lemon-Blueberry Ricotta Pancakes
Ingredients: 1½ cups all-purpose flour; 2 tablespoons granulated sugar; 1 tablespoon lemon zest; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 large eggs; ¾ cup milk; 1 cup ricotta cheese; 1½ tablespoons fresh lemon juice; 1 cup fresh or frozen blueberries; 1 cup fresh or frozen blueberries; Melted butter

Preparation info

Makes
10
pancakes

Difficulty
Easy

Appears in

Blueberries

By Julia Rutland

Published 2019

About

Using ricotta cheese keeps these pancakes moist and adds protein. You may get more than 10 pancakes out of the batter, but I usually don’t count the first one or two because they are for tasting and practicing a skillet flip!

Ingredients

1½ cups all-purpose flour
2 tablespoons granulated sugar
1 ta

Breakfast
Vegetarian

Method

Combine flour, sugar, lemon zest, baking powder, baking soda, and salt in a large bowl.

Whisk together eggs, milk, ricotta cheese, and lemon juice in a separate bowl. Add egg mixture to flour mixture, stirring just until combined. For tender pancakes, do not overmix. Gently fold in blueberries.

Heat a large nonstick skillet over medium heat. Brush with melted butter. Pour about