Lemon Blueberry Ricotta Pancakes

These Lemon Blueberry Ricotta Pancakes are a delightful twist on the traditional pancake, combining the tartness of fresh lemons with the sweetness of blueberries. The addition of ricotta cheese gives them a rich, creamy texture, making them fluffy and moist. Perfect for brunch or breakfast, these pancakes are not only delicious but also a bit more nutritious, thanks to the use of ricotta. They cater to those looking for a satisfying sweet dish without any savory elements.

Ingredients:

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

Instructions:

1. In a large bowl, whisk together the flour, sugar, and baking powder.
2. In another bowl, mix the ricotta cheese, milk, eggs, vanilla extract, and lemon zest until smooth.
3. Combine the wet ingredients into the dry ingredients, stirring gently until just combined. Fold in the blueberries.
4. Heat a non-stick skillet over medium heat and melt a little butter.
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 drizzled on top.