Lemon Blueberry Ricotta Pancakes (v) Recipe
lemon curd, blueberry compote
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Ingredients
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Pancake Batter
Method
Preparation
- 1
Make the Pancake Batter
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, combine the ricotta, milk, egg, lemon zest, and vanilla extract. Mix until well combined. Slowly add the dry ingredients to the wet ingredients, and fold in the blueberries until just combined.
- 2
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease it. Pour about 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 on the other side, about 2-3 minutes per side.
- 3
Serve
Serve the pancakes warm with lemon curd and blueberry compote drizzled on top.