Blueberry Lemon Ricotta Pancakes
Ingredients
- 1 pint blueberries about 2 cups, more/less on preference
- Oil or butter as needed
Wet Mix
- 3/4 cup ricotta cheese 180g
- 3 tbsp maple syrup or sugar
- 2 large eggs
- 1/2 cup milk 125ml
- 1 tsp vanilla extract
- Juice of half a lemon
- Zest of whole lemon
Dry Mix
- 1 cup all purpose flour 120g
- 3 tsp baking powder
- Pinch of salt you know how much a pinch is c'mon
Instructions
- Whisk all the ingredients in the wet mixture together.
- Fold in the ingredients from the dry mix until just mixed together. Don't worry if it's a bit lumpy.
- Gently fold in the blueberries. Meanwhile, heat up a large pan with a bit of butter or oil on medium heat.*
- Drop some of the pancake mix into the pan and spread it out in a circular shape. Let cook on one side for about 3 min, til the bottom is brown and you can see some bubbles. Cook other side for another 2~3 min til evenly browned. Use the first pancake as a tester to see if you need to adjust the heat or add more butter/oil.
- Add additional oil/butter as needed in between pancakes. Repeat step 3 until pancake batter is finished.
- Serve with maple syrup and other additional toppings (blueberries, ice cream, whipped cream, etc.)
- Enjoy!
Notes
* Note that if you have an electric stove, it will heat up a lot more as you are cooking. You might need to lower the heat during the process if the pancakes start too brown too quickly.