Lemon Blueberry Ricotta Pancakes

These Lemon Blueberry Ricotta Pancakes combine the traditional fluffy pancake texture with a creative twist of ricotta and fresh blueberries. The bright citrus flavor from the lemon zest complements the sweet bursts of blueberries, creating a delightful breakfast treat. These pancakes are light yet satisfying, making them a perfect start to your day while being vegetarian-friendly.

Ingredients:

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

Instructions:

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In another bowl, mix the ricotta cheese, milk, eggs, sugar, lemon zest, and vanilla extract 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 non-stick skillet or griddle over medium heat and add a small amount of butter or oil.
5. Pour about 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.