Rise and Shine with Blueberry Lemon Ricotta Pancakes: A Sweet

Blueberry Lemon Ricotta Pancakes

Today, I am excited to share a recipe that combines the tartness of fresh lemon with the sweetness of blueberries in a fluffy pancake that will surely brighten your morning. This dish is perfect for a lazy weekend breakfast or a special occasion when you want to treat yourself to something delicious.

Ingredients:

• 200g all-purpose flour
• 10g baking powder
• 50g sugar
• 5g salt
• Zest of 1 lemon
• 125g ricotta cheese
• 1 egg
• 240ml milk
• 100g fresh blueberries
• For cooking

Kitchen Tools:

• mixing bowl
• whisk
• grater
• measuring cups
• pancake griddle

In a mixing bowl, combine the flour, baking powder, sugar, salt, and lemon zest. In another bowl, whisk together the ricotta cheese, egg, and milk until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.

Heat a pancake griddle over medium heat and melt a small amount of butter. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.

Serve the pancakes warm with a drizzle of maple syrup and extra blueberries on top. These Blueberry Lemon Ricotta Pancakes weigh approximately 820g in total, making about 12 pancakes. Each serving is around 68g, with an estimated calorie count of 180 per serving.

One unique tip for this recipe is to add a pinch of ground cinnamon to the batter for an extra layer of flavor. This unexpected addition will elevate the taste of the pancakes and surprise your taste buds in the best way.

I hope you give these Blueberry Lemon Ricotta Pancakes a try and enjoy them as much as I do. Feel free to customize them by adding your favorite toppings or experimenting with different fruits. Happy cooking!