Lemon Blueberry Ricotta Pancakes

These Lemon Blueberry Ricotta Pancakes are a delightful twist on the classic breakfast favorite. Fluffy and light, the pancakes are infused with zesty lemon and studded with fresh blueberries, creating a perfect balance of sweetness and tartness. The ricotta adds a creamy texture, making each bite feel indulgent yet refreshing. Ideal for brunch or a special breakfast, these pancakes are sure to please everyone at the table.

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
• 1 tablespoon lemon zest
• 1 tablespoon 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, combine the ricotta cheese, milk, eggs, lemon zest, and lemon juice. Mix until smooth.
3. Pour the wet ingredients into the dry ingredients and gently stir 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 about 1/4 cup of batter onto the skillet for each pancake. 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.