Lemon Blueberry Ricotta Pancakes

These Lemon Blueberry Ricotta Pancakes are a delightful twist on a traditional breakfast favorite. The creamy ricotta adds a rich texture, while the fresh blueberries and zesty lemon create a burst of flavor in every bite. Perfectly fluffy and subtly sweet, they make a wonderful start to your day while also being a treat for the senses.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup ricotta cheese
• 2 large eggs
• 1/4 cup milk
• 1/4 cup sugar
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 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, mix the ricotta cheese, eggs, milk, sugar, lemon zest, and lemon juice until well combined.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the blueberries.
4. Heat a skillet or griddle over medium heat and lightly grease with 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 on the other side.
6. Serve warm with a drizzle of maple syrup or a dusting of powdered sugar.