Lemon Blueberry Ricotta Pancakes

These Lemon Blueberry Ricotta Pancakes are a delightful twist on the classic breakfast favorite. The creamy ricotta adds a rich texture, while the fresh blueberries burst with sweetness, complemented by a hint of zesty lemon. This recipe balances traditional pancake methods with a creative flair, making it perfect for a brunch or special breakfast. It's a vegetarian dish that's sure to please everyone at the table.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup ricotta cheese
• 1/2 cup milk
• 2 large eggs
• 1/4 cup 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 gently fold until just combined. Be careful not to overmix.
4. Gently fold in the blueberries.
5. Heat a non-stick skillet or griddle over medium heat and add a little butter or oil.
6. 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.
7. Serve warm with maple syrup drizzled on top.