Whip Up Delightful Blueberry Lemon Ricotta Pancakes for a Perfect

Blueberry Lemon Ricotta Pancakes

Today, I’m sharing a delightful recipe for Blueberry Lemon Ricotta Pancakes. This dish is perfect for a lazy Sunday morning brunch or a special holiday breakfast. The combination of tangy lemon, sweet blueberries, and creamy ricotta cheese makes these pancakes truly irresistible.

Ingredients:

• 200g all-purpose flour
• 10g baking powder
• 50g sugar
• 3g salt
• Zest of 1 lemon
• 150g ricotta cheese
• 240ml milk
• 1 egg
• 30g melted butter
• 100g fresh blueberries

Kitchen Tools:

• mixing bowl
• whisk
• griddle
• spatula

To start, in a mixing bowl, combine the flour, baking powder, sugar, and salt. Add the lemon zest, ricotta cheese, milk, egg, and melted butter. Mix until just combined, then gently fold in the fresh blueberries.

Heat a griddle over medium heat and lightly grease with butter. Pour a ladleful of batter onto the griddle for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown and cooked through.

Serve the Blueberry Lemon Ricotta Pancakes warm, topped with extra blueberries, a drizzle of maple syrup, and a dollop of whipped cream.

The total weight of the cooked dish is approximately 750g, with 4 servings at 187g each. Each serving is around 300 calories.

One unusual tip for this recipe is to sprinkle a little sugar over the pancakes just before flipping them on the griddle. This will create a delicious caramelized crust on the pancakes.

I highly encourage you to give these Blueberry Lemon Ricotta Pancakes a try. They’re a delightful twist on a classic breakfast favorite, and you can always customize them with your favorite toppings. Enjoy!