Lemon Blueberry Ricotta Pancakes

These Lemon Blueberry Ricotta Pancakes are a delightful twist on the classic breakfast dish. Fluffy and light, the pancakes are infused with fresh lemon zest and filled with juicy blueberries, while creamy ricotta adds a rich texture. This recipe is perfect for a weekend brunch or a special breakfast, offering a balance of sweetness and a hint of tartness. Plus, they are easy to whip up, making them suitable for cooks of all levels.

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

Instructions:

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the ricotta cheese, milk, eggs, lemon zest, and lemon juice until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
4. Heat a non-stick skillet over medium heat and add a little butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 3-4 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.