Lemon Blueberry Ricotta Pancakes

These Lemon Blueberry Ricotta Pancakes are a delightful twist on a classic breakfast favorite, combining the tangy brightness of lemon with the sweetness of fresh blueberries and the creamy texture of ricotta cheese. Perfect for a weekend brunch, these pancakes are fluffy, rich, and bursting with flavor, while still respecting traditional pancake techniques.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup ricotta cheese
• 1/2 cup buttermilk
• 2 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh blueberries
• Butter or oil for cooking
• Maple syrup for serving

Instructions:

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
2. In another bowl, mix the ricotta cheese, buttermilk, eggs, lemon zest, and lemon juice until smooth.
3. Combine the wet ingredients with the dry ingredients, stirring until just combined. Gently fold in the blueberries.
4. Heat a skillet over medium heat and add a bit of butter or oil.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.
6. Serve warm with maple syrup drizzled on top.