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Blueberry Lemon Ricotta Pancakes are a delightful twist on traditional pancakes, combining the tangy flavor of fresh lemons with the sweetness of blueberries and the creaminess of ricotta. Perfect for a weekend brunch or a special breakfast treat, these pancakes are fluffy, flavorful, and incredibly easy to make. With their vibrant colors and delicious taste, they are sure to impress your family and friends!
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup ricotta cheese
- 1/2 cup milk
- 2 large eggs
- 2 tablespoons sugar
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 cup fresh blueberries (plus extra for serving)
- Butter or oil for cooking
- Maple syrup for serving
Instructions
Step 1: Prepare the Batter
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. In another bowl, combine the ricotta cheese, milk, eggs, sugar, lemon zest, and lemon juice. Mix until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix. Gently fold in the fresh blueberries.
Step 2: Heat the Pan
Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface.
Step 3: Cook the Pancakes
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter, adding more butter or oil as needed.
Step 4: Serve
Serve the pancakes warm, topped with extra blueberries and a drizzle of maple syrup. Enjoy your delicious Blueberry Lemon Ricotta Pancakes!
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. However, they may release more moisture, so it’s best to add them directly to the batter without thawing to prevent excess liquid.
Can I make these pancakes ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before cooking. You can also cook the pancakes and reheat them in the toaster or microwave when ready to serve.
What can I substitute for ricotta cheese?
If you don’t have ricotta cheese, you can substitute it with cottage cheese blended until smooth or Greek yogurt for a similar texture and flavor.
How can I make these pancakes gluten-free?
To make gluten-free Blueberry Lemon Ricotta Pancakes, substitute the all-purpose flour with a gluten-free flour blend. Make sure the baking powder you use is also gluten-free.
What toppings go well with blueberry lemon ricotta pancakes?
These pancakes are delicious on their own, but you can enhance them with toppings such as whipped cream, lemon curd, fresh mint, or a sprinkle of powdered sugar for added sweetness.
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