Lemon Blueberry Ricotta Pancakes

These Lemon Blueberry Ricotta Pancakes combine the traditional fluffy pancake texture with the creamy richness of ricotta and the bright freshness of lemon and blueberries. This delightful breakfast treat strikes a perfect balance between classic flavors and a modern twist, making it an appealing option for any brunch table. Plus, they are simple to make and can cater to various dietary needs.

Ingredients:

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

Instructions:

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