Blueberry Lemon Ricotta Pancakes
Presented by Griddle 145
- 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)
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