Lemon Blueberry Ricotta Pancakes

These Lemon Blueberry Ricotta Pancakes are a delightful twist on the classic breakfast favorite. The creamy ricotta adds a rich texture, while the burst of fresh blueberries and the zesty lemon bring a refreshing brightness. Perfect for a weekend brunch, these pancakes are light yet satisfying, meeting dietary preferences without compromising on flavor.

Ingredients:

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

Instructions:

1. In a mixing bowl, combine the flour, baking powder, and sugar.
2. In another bowl, whisk together the ricotta, milk, eggs, vanilla extract, lemon zest, and lemon juice until smooth.
3. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Fold in the blueberries.
4. Heat a non-stick skillet over medium heat and add a little butter or oil.
5. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
6. Serve warm with maple syrup drizzled on top.