Lemon Blueberry Ricotta Pancakes

These Lemon Blueberry Ricotta Pancakes are a delightful twist on a classic breakfast favorite, combining the creaminess of ricotta with the bright flavors of lemon and fresh blueberries. The pancakes are fluffy and light, perfect for a weekend brunch or a special breakfast treat. This recipe uses wholesome ingredients and offers a balance of sweetness and tanginess, making it both satisfying and refreshing.

Ingredients:

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

Instructions:

1. In a large bowl, whisk together the ricotta cheese, milk, eggs, sugar, lemon zest, lemon juice, and vanilla extract until smooth.
2. In a separate bowl, combine the flour, baking powder, and salt.
3. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
4. Fold in the fresh blueberries.
5. Preheat a skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour 1/4 cup of the batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.
7. Serve warm with additional blueberries and a drizzle of maple syrup or a dusting of powdered sugar if desired.