Blueberry Lemon Ricotta Pancakes
Author: Flying on Jess Fuel
Recipe type: Breakfast
Cuisine: Pancakes
Serves: 4
- 1 (15 oz) container ricotta cheese
- 2 tbsp sugar
- 2 eggs
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- ⅔ cup flour
- 1 tsp baking powder
- 1 cup blueberries, fresh or frozen
- In a large bowl, whisk together ricotta, sugar, eggs, lemon zest and juice.
- Add flour and baking powder and stir until well combined.
- Gently fold in blueberries.
- Heat a large skillet over medium-low heat. (If the skillet is not non-stick, add some butter to the pan.)
- Ladle batter into the skillet and cook pancakes until edges are beginning to crisp, about 5 minutes. Flip pancakes and cook an additional 3-4 minutes.
- Serve pancakes topped with butter, syrup or powdered sugar!
Recipe by Flying on Jess Fuel at https://www.jessfuel.com/blueberry-lemon-ricotta-pancakes/
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