Lemon Blueberry Ricotta Pancakes

These fluffy Lemon Blueberry Ricotta Pancakes combine traditional pancake elements with a creative twist. The addition of ricotta cheese makes them incredibly moist and tender, while fresh blueberries and a hint of lemon zest provide a burst of flavor. Perfect for brunch or a special breakfast, these pancakes are a delightful way to start your day.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup ricotta cheese
• 1/2 cup milk
• 2 large eggs
• 1 tablespoon sugar
• 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 bowl, whisk together the flour, baking powder, and salt.
2. In another bowl, combine the ricotta cheese, milk, eggs, sugar, vanilla extract, and lemon zest until smooth.
3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries.
4. Heat a non-stick skillet 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 the other side.
6. Serve warm with maple syrup drizzled on top.