Lemon Blueberry Ricotta Pancakes

These Lemon Blueberry Ricotta Pancakes are a delightful twist on a classic breakfast favorite. Fluffy and light, the pancakes are infused with zesty lemon and studded with fresh blueberries, creating a perfect balance of sweetness and tanginess. The ricotta adds a rich creaminess that elevates the texture, making them a special treat for any brunch. This recipe is vegetarian-friendly and can easily be adapted to be gluten-free.

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 granulated sugar
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 cup fresh blueberries
• Butter or oil for cooking

Instructions:

1. In a medium bowl, whisk together the flour, baking powder, and salt.
2. In a separate large bowl, mix the ricotta cheese, milk, eggs, sugar, lemon zest, and lemon juice until well combined.
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 small amount of butter or oil.
5. Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes.
6. Flip the pancakes and cook for another 2-3 minutes, until golden brown. Repeat with the remaining batter.
7. Serve warm with maple syrup and extra blueberries on top.