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

Schuler Service
Lehigh Valley Animal Hospital
Hager Furniture
Stofanak
Richards Window Fashions
Embassy Bank
Gail Gray
American Bank
1st Northern Bank
Bella Casa