Lemon Blueberry Ricotta Pancakes

These Lemon Blueberry Ricotta Pancakes are a delightful twist on a classic breakfast favorite. The creamy ricotta adds a rich texture, while fresh blueberries burst with sweetness in every bite. A hint of lemon zest brightens the flavors, making these pancakes a refreshing start to your day. Perfect for brunch or a cozy breakfast, they are also easy to make and can cater to various dietary preferences.

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 mix until just combined. Gently fold in the blueberries.
4. Heat a non-stick 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 2-3 minutes until golden brown.
6. Serve warm with maple syrup or a dusting of powdered sugar.