Lemon Blueberry Ricotta Pancakes

These Lemon Blueberry Ricotta Pancakes combine the light, fluffy texture of traditional pancakes with a delightful twist of fresh lemon and juicy blueberries. The ricotta adds creaminess, making each bite a balance of sweet and tart flavors. This recipe is perfect for a special breakfast or brunch, and it meets dietary requirements by being vegetarian and relatively light.

Ingredients:

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

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In another bowl, combine the ricotta cheese, milk, eggs, lemon zest, and lemon juice until smooth.
3. Pour the wet ingredients into the dry ingredients and gently mix until just combined. 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 onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
6. Serve warm with maple syrup or a dusting of powdered sugar.