Description
Delightfully fluffy pancakes featuring creamy ricotta, zesty lemon, and fresh blueberries for a burst of flavor.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1/2 cup milk
- 2 large eggs
- 1 tablespoon lemon zest
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- Butter or oil for cooking
Instructions
- In a large mixing bowl, combine ricotta cheese, flour, milk, eggs, lemon zest, sugar, baking powder, and salt. Mix until just combined—batter should be slightly lumpy.
- Gently fold in the blueberries, being careful not to crush them.
- Heat a non-stick skillet over medium heat and add a small knob of butter or a splash of oil.
- Pour about 1/4 cup of batter for each pancake into the skillet. Cook until bubbles form, about 2-3 minutes.
- Flip the pancake and cook for another 2 minutes until golden brown. Serve warm with maple syrup or extra blueberries.
Notes
Avoid overmixing the batter for fluffier pancakes. Store leftovers in the refrigerator for up to 2 days or freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 80mg