Lemon Blueberry Ricotta Pancakes

These Lemon Blueberry Ricotta Pancakes are a delightful twist on a classic breakfast favorite. Fluffy and light, the pancakes are infused with zesty lemon and studded with juicy blueberries, while the ricotta adds a creamy richness. Perfect for a weekend brunch or a special breakfast, they meet dietary needs with a balance of flavors that are both refreshing and satisfying.

Ingredients:

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

Instructions:

1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. In another bowl, mix the ricotta cheese, milk, eggs, vanilla extract, lemon zest, and lemon juice until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
4. Heat a non-stick 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, about 2-3 minutes, then flip and cook for another 2 minutes until golden brown.
6. Serve warm with maple syrup and additional blueberries if desired.