Say hello to your new breakfast favorite – Lemon Blueberry Ricotta Pancakes. A twist on the classic pancake, these fluffy and light pancakes are a burst of fresh blueberry, creamy ricotta and a hint of lemon zest. They’re perfect for Sunday brunch or a mid-week treat. Even the most serious pancake aficionados will be impressed by the delicate balance of flavors. Mmm��� ricotta���s milky sweetness, coupled with the freshness of blueberries and citrus kick from the lemon, is pure pancake perfection!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings (about 12 pancakes)
Yield: 12 pancakes
Now that you���re salivating and ready to dive in, let’s dive straight into the recipe to whip up these morning delights!
Ingredients & Equipment You’ll Need
- 1�� cups All-purpose Flour
- 2 tablespoons Granulated Sugar
- 2 teaspoons Baking Powder
- �� teaspoon Salt
- 1 cup Ricotta Cheese
- �� cup Milk
- 2 large Eggs
- 1 tablespoon Lemon Zest
- 1�� cups Fresh Blueberries
- Butter for cooking
The key players in this recipe are the ricotta cheese, that adds a creamy, rich texture and the lemon zest adds a refreshing, tangy flavor. Fresh blueberries will give you the best flavor and colour, but frozen ones can work too in a pinch.
How To Make Lemon Blueberry Ricotta Pancakes
- In a large bowl, mix together flour, sugar, baking powder and salt.
- In another bowl, whisk together the ricotta, milk, eggs and lemon zest until smooth.
- Gently stir the wet ingredients into the dry ingredients until just combined. Fold in the blueberries.
- Heat a griddle or non-stick skillet over medium heat and brush with butter. For each pancake, pour 1/4 cup batter onto the griddle.
- Cook until bubbles form on the surface and edges are set, then flip and cook another 1-2 minutes or until golden. Repeat with remaining batter. Serve hot with your favorite syrup or toppings.
Tips For The Best Results
- Don’t over-mix the batter; it should be a little lumpy, this gives you fluffy pancakes.
- Use fresh blueberries for the best taste.
Storage Tips
- Cool the pancakes completely and store in an airtight container in the fridge.
- You can also freeze them for up to 2 months.
Frequently Asked Questions
Q: Can I use frozen blueberries?
A: Yes, but fresh blueberries will give better flavor.
Q: Can I freeze the pancakes?
A: Yes, you can freeze them for up to 2 months.
Q: Can I substitute the milk?
A: Yes, you can use almond milk or other non-dairy milk if you prefer.
Q: Can I leave out the lemon zest?
A: The lemon zest adds a lot of flavor, but it’s optional.
Q: Can I replace the Ricotta cheese with something else?
A: Yes, you can try using cream cheese as an alternative.
Nutritional Facts of Lemon Blueberry Ricotta Pancakes
Each serving of Lemon Blueberry Ricotta Pancakes contains about 280 calories, 5 grams of fat, 4 grams of protein, and 35 grams of carbohydrates.
So there you have it – a delectable breakfast that���s sure to be a hit in your household. Lemon Blueberry Ricotta Pancakes are the cure for boring breakfasts. Pair these yummy pancakes with a steamy mug of coffee for a perfect start to your day! Bon Appetit!
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