Lemon Blueberry Ricotta Pancakes

These Lemon Blueberry Ricotta Pancakes are a delightful twist on a classic breakfast favorite. The light and fluffy texture of the pancakes is enhanced by the creamy ricotta, while the fresh blueberries add bursts of sweetness. A hint of lemon zest brightens the flavor, making these pancakes a refreshing choice for any morning. Plus, they're easy to whip up, making them perfect for a leisurely brunch or a quick weekday breakfast.

Ingredients:

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

Instructions:

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. In another bowl, combine the ricotta cheese, milk, eggs, vanilla extract, and lemon zest. Mix until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently 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 the 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 maple syrup drizzled on top.