Lemon Blueberry Ricotta Pancakes

These Lemon Blueberry Ricotta Pancakes are a delightful twist on the classic breakfast favorite. The creamy ricotta adds richness and moisture, while fresh blueberries burst with sweetness. A hint of lemon zest brightens the flavor profile, making these pancakes light and refreshing. Perfect for a weekend brunch, they cater to those looking for a balanced, satisfying meal that's both traditional and creatively inspired.

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 large egg
• 1/2 cup milk
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 cup fresh blueberries
• Butter or oil for cooking

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the ricotta cheese, egg, milk, lemon zest, and lemon juice until well combined.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the blueberries.
4. Heat a skillet or griddle over medium heat and add a little butter or oil.
5. Pour 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 both sides.
6. Serve warm with maple syrup or a dusting of powdered sugar, if desired.