Fluffy and light pancakes with ricotta and blueberries with a touch of lemon. This easy 30-minute recipe is perfect for breakfast or weekend brunch.
Preparation:
Cook:
Level: Easy
Ingredients
- 1-¾ cup Flour
- ½ teaspoon Baking soda
- 2 teaspoons baking powder
- 1 pinch Salt
- 1 tbsp 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 large mixing bowl, combine all the dry ingredients: flour, baking soda, baking powder, salt and brown sugar. In another bowl, whisk together all the wet ingredients: eggs, milk, ricotta, vanilla extract, lemon juice and zest. Transfer ricotta mixture to flour mixture and whisk to combine. Add blueberries.
Set a large skillet (or two) or griddle over medium heat. Pour about half a ladle of batter over the pan and cook until the edges begin to firm up, about 3 to 4 minutes. Flip and cook for 2 more minutes. Repeat with the rest of the dough.
Serve with maple syrup, blueberry jam and fresh blueberries. Enjoy!
