Description
A delightful twist on the classic pancake breakfast with fresh blueberries and zingy lemon flavor, enhanced by light and fluffy ricotta cheese.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup milk
- 3 large eggs
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup sugar
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1 cup fresh blueberries
- A pinch of salt
- Butter or oil for cooking
Instructions
- In a large bowl, mix ricotta cheese, milk, and eggs until smooth.
- In another bowl, combine flour, baking powder, sugar, lemon zest, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in blueberries. Heat a non-stick skillet over medium heat and grease with butter or oil. 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.
- Serve warm with pancake syrup or additional fresh blueberries on top.
Notes
Serve hot, drizzled with real maple syrup; you can add powdered sugar or whipped cream for an extra treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 70mg