Lemon Ricotta Blueberry Pancakes

• portionen: 10 servings
• aktive zeit: 10 minutes
• gesamtzeit: 25 minutes

Zutaten

1/2 cup sour cream (full fat)

1 cup all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp fine sea salt

2 tablespoon granulated sugar

2 large eggs

1/2 cup ricotta cheese (whole milk kind)

1/2 cup milk (whole or 2%)

1 tablespoon lemon zest (about 1 lemon)

2 tablespoon lemon juice

1 tsp vanilla extract

1 1/2 cups fresh blueberries (plus more for serving)

butter or oil (for the pan)

Anweisungen

Prepare the batter

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

In a separate bowl, beat the eggs, then whisk in the ricotta, milk, lemon zest, lemon juice, and vanilla until well combined. Add the sourdough discard and whisk until smooth.

Add the wet ingredients to the dry ingredients and stir gently until just combined. Fold in the blueberries, being careful not to overmix.

Cook pancakes

Preheat a nonstick or cast iron skillet over medium heat and lightly grease with butter or oil.

Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip and cook for another 1 to 2 minutes, until golden brown and cooked through.

Serve warm with blueberry compote, maple syrup, or a drizzle of honey.

Nährwertangaben

• Kalorien: 158 kcal
• Gesamtfett: 3 g
• Gesättigtes Fett: 2 g
• Ungesättigtes Fett: 1.5 g
• Transfett: 0.003 g
• Cholesterin: 40 mg
• Natrium: 261 mg
• Gesamtkohlenhydrate: 25 g
• Ballaststoffe: 1 g
• Zucker insgesamt: 4 g
• Eiweiß: 6 g