Lemon Blueberry Ricotta Pancakes

These Lemon Blueberry Ricotta Pancakes are a delightful twist on a classic breakfast favorite. The combination of creamy ricotta and fresh blueberries makes for a fluffy texture, while the hint of lemon adds a refreshing zing. Perfectly balanced, they are both satisfying and light, making them ideal for a brunch gathering or a cozy weekend breakfast.

Ingredients:

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

Instructions:

1. In a large bowl, combine the ricotta cheese, milk, eggs, lemon zest, and lemon juice. Whisk until smooth.
2. In another bowl, mix the flour, baking powder, sugar, and salt together.
3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the blueberries.
4. Heat a non-stick skillet over medium heat and add a little butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
6. Repeat with the remaining batter, adding more butter or oil as needed.
7. Serve warm with maple syrup drizzled over the top.