Lemon Blueberry Ricotta Pancakes

These Lemon Blueberry Ricotta Pancakes are a delightful twist on a classic breakfast favorite. The fluffy pancakes are infused with fresh lemon zest and studded with juicy blueberries, creating a perfect balance of tart and sweet. The addition of ricotta gives them a rich, creamy texture, making them a satisfying way to start your day. This recipe is vegetarian and can be made gluten-free by using an appropriate flour substitute.

Ingredients:

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

Instructions:

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In another bowl, combine the ricotta cheese, milk, eggs, sugar, lemon zest, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the blueberries gently.
4. Heat a non-stick skillet over medium heat and add a small amount 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, then flip and cook until golden brown on the other side.
6. Repeat with the remaining batter, adding more butter or oil as needed.
7. Serve warm with maple syrup or a dusting of powdered sugar.