Blueberry Lemon Ricotta Pancakes2019-07-02T16:07:11-04:00

Blueberry Lemon Ricotta Pancakes

Presented by Griddle 145

INGREDIENTS

  • 1 cup flour
  • 2 T sugar
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 lemon, zested and juiced
  • 3/4 cup ricotta
  • 3/4 cup buttermilk
  • 1/2 tsp. vanilla
  • 2 eggs
  • 1/2 cup blueberries
  • Butter to grease pan
  • Powdered sugar for garnish (optional)

DIRECTIONS

In a small bowl, combine flour, sugar, baking powder, and salt.

In a separate large bowl, combine the lemon juice, zest, ricotta, buttermilk, vanilla, and eggs. Gently fold in the dry mixture and blueberries until combined. Avoid overmixing.

In a skillet or griddle on medium heat, melt butter to coat pan lightly. Spoon circles of batter into pan in 1/4 cup portions. Cook each side 1 to 2 minutes until golden brown.

Garnish with powdered sugar if desired. Enjoy!

YIELDS ABOUT 4 4-INCH PANCAKES

As seen in the Summer/Fall 2019 Issue

Click to Visit Our Advertisers

Carol Dorey
Gail Gray
Embassy Bank
Schuler Service
Dan\'s Camera
Lehigh Valley Animal Hospital
1st Northern Bank
American Bank
Stofanak
Hager Furniture