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Description
Delightful pancakes infused with lemon flavors and bursting with juicy blueberries, perfect for cozy weekend breakfasts.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1/2 cup milk
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- Butter or oil for cooking
Instructions
- Prepare Wet Ingredients: In a large mixing bowl, combine the ricotta cheese, milk, large eggs, and lemon zest. Whisk until fully blended and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, sugar, baking powder, and salt to ensure even distribution.
- Mix Wet and Dry Ingredients: Pour the dry ingredients into the wet mixture. Gently stir until just combined; small lumps are acceptable.
- Fold in Blueberries: Using a spatula, gently fold in the fresh blueberries.
- Cook the Pancakes: Heat a skillet over medium heat and grease it. Pour about a quarter cup of batter for each pancake. Cook until bubbles form, then flip to brown the other side.
- Serve Warm: Remove pancakes and serve warm, topped with maple syrup or yogurt.
Notes
For a lower-calorie option, use cottage cheese. Substitute almond or oat milk for a dairy-free version. Freeze leftovers with parchment paper between pancakes.
Nutrition
- Serving Size: 1 pancake
- Calories: 650
- Sugar: 10g
- Sodium: 350mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg
