Fluffy and Irresistible Blueberry Lemon Ricotta Pancakes
A Breakfast Delight!
Introduction
Welcome to a delightful culinary experience that will brighten up your mornings with a burst of flavors. Our Blueberry Lemon Ricotta Pancakes recipe combines the tangy zest of lemon, the sweetness of blueberries, and the creaminess of ricotta cheese, resulting in fluffy and mouthwatering pancakes that will leave you craving more. Whether you’re hosting a brunch or looking for a delicious breakfast treat, these pancakes are sure to become a family favorite. So, let’s dive into this scrumptious recipe that celebrates the delightful combination of blueberries and lemon!
Ingredients (Serves 4)
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup ricotta cheese (whole milk or part-skim)
- ¾ cup milk
- 2 large eggs
- 1 tablespoon freshly grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 cup fresh blueberries
- 2 tablespoons unsalted butter, melted and slightly cooled
- Additional butter or cooking spray for greasing the pan
Instructions
Combine the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Ensure they are well combined for even distribution of flavors.
Mix the Wet Ingredients: In a separate bowl, whisk together the ricotta cheese, milk, eggs, freshly grated lemon zest, and lemon juice until you get a smooth and creamy mixture.
Combine the Wet and Dry Mixtures: Gradually pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid over-mixing to maintain the pancakes’ fluffiness. Some lumps in the batter are fine.
Add the Blueberries: Gently fold in the fresh blueberries into the pancake batter. The burst of sweetness from the blueberries will complement the tangy lemon and creamy ricotta.
Preheat the Griddle or Pan: Preheat a non-stick griddle or a large skillet over medium heat. Add a small amount of butter or use cooking spray to grease the surface.
Cook the Pancakes: For each pancake, pour about ¼ cup of batter onto the griddle. Use the back of a spoon to spread the batter into a circular shape if needed. Cook until bubbles form on the surface of the pancakes, and the edges appear slightly set, usually 2-3 minutes.
Flip and Cook the Other Side: Carefully flip the pancakes using a spatula and cook the other side for an additional 1-2 minutes or until golden brown.
Keep Warm: As you cook the pancakes, transfer them to a baking sheet lined with parchment paper and keep them warm in a 200°F (93°C) oven until ready to serve.
Serve and Enjoy: Plate the Blueberry Lemon Ricotta Pancakes, and if desired, top them with a sprinkle of powdered sugar, additional fresh blueberries, and a drizzle of maple syrup. Enjoy the perfect balance of flavors in every mouthful!
Conclusion
Indulge in the heavenly combination of Blueberry Lemon Ricotta Pancakes for a delightful breakfast experience. These fluffy and flavorful pancakes will brighten up your mornings and leave a lasting impression on your taste buds. Share this recipe with your loved ones and make your breakfast or brunch gatherings truly special. Get ready to savor the sweet and tangy magic of blueberries and lemon infused into creamy ricotta pancakes, creating an unforgettable culinary delight!
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