Lemon Ricotta Pancakes Recipe
Fresh blueberries, blueberry syrup, powdered sugar
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Ingredients
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Pancake Batter
Method
Pancake Preparation
- 1
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- 2
Combine Wet Ingredients
In another bowl, combine the ricotta cheese, milk, eggs, vanilla extract, lemon zest, and lemon juice. Whisk together until smooth.
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
- 4
Preheat the Pan
Heat a non-stick skillet or griddle over medium heat. You may lightly grease it with butter or oil if needed.
- 5
Cook Pancakes
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes. Flip and cook for another 2-3 minutes until golden brown.
- 6
Serve with Toppings
Serve the pancakes warm, topped with fresh blueberries, blueberry syrup, and a dusting of powdered sugar.