Cooked - Lemon Blueberry Ricotta Pancakes

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Lemon Blueberry Ricotta Pancakes

2.0

1 ⅓ cup flour (I used Einkorn, you can use any flour you wish including gluten free)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon sea salt

2 eggs (whisked together)

1 teaspoon vanilla paste or extract

¾ cup milk

½ cup full fat ricotta cheese

1 Tablespoon melted butter or ghee (plus more butter to grease pan)

Zest of two medium lemons

1 cup fresh or frozen (but thawed blueberries, separated)

½ cup full fat ricotta

Zest of half a lemon

Real maple syrup

Use a microplane to zest lemons
In a bowl whisk together flour, baking powder, baking soda and sea salt
In a separate bowl, whisk eggs
Add eggs, vanilla paste or extract, milk, ricotta, melted butter, lemon zest to bowl with flour, whisk well
Fold in ¾ cup fresh or thawed frozen blueberries (reserve the last ¼ cup of berries for garnish)
Use a fork to combine ricotta and lemon zest, warm syrup
Heat griddle on medium flame, when pan is hot brush with butter
Pour pancake batter by ⅓ cup onto griddle. Cook until the first side is golden (about 2-3 minutes) Gently flip and cook the second side until golden.
Stack pancakes, top with ricotta mixture and berries, drizzle with warm maple syrup. Chow down.

Course🥞Breakfast

Diets🥕Vegetarian...

Category🥞Pancakes

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 96 weeks ago

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