The best blueberry lemon ricotta pancakes
10 servings
servings30 minutes
total timeIngredients
1 & 1/2 cup AP flour
3 tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 cup whole milk ricotta cheese
2/3 cup milk
1 tbsp lemon zest
2 tbsp lemon juice
1 tsp vanilla extract
2 large eggs (separate the egg yolk and egg white)
1 & 1/3 cup blueberries (rinsed and dried.)
Directions
In a medium bowl, whisk the flour, sugar, baking powder, and salt.
In a large bowl, whisk the ricotta, milk, egg yolks, lemon juice, lemon zest, and vanilla extract.
Stir the dry ingredients into the wet ingredients, making sure not to over mix.
In a separate clean bowl, whip the egg white until they reach stiff peaks. Gently fold the whipped-up egg whites into the pancake mixture. Fold in the blueberries without overmixing. Let the pancake mixture sit for 5-10 minutes.
While the batter is resting, heat up a skillet over medium heat, spread some butter on top then pour in about 1/3 cup of batter and cook for a few minutes or until you see bubbles appearing around the edges of your pancakes.
Using a spatula, gently flip the pancakes and cook for another 1-2 minutes or until golden. Repeat the process until there is no more batter. Serve with powdered sugar, more blueberries, and a drizzle of maple syrup.
Nutrition
Serving Size
-
Calories
199 kcal
Total Fat
7 g
Saturated Fat
3 g
Unsaturated Fat
3 g
Trans Fat
1 g
Cholesterol
50 mg
Sodium
446 mg
Total Carbohydrate
26 g
Dietary Fiber
2 g
Total Sugars
8 g
Protein
8 g
10 servings
servings30 minutes
total time