Blueberry Lemon Ricotta Pancakes

By vealam

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 4 tablespoons sugar
• pinch of salt
• 1 cup whole or part skim ricotta cheese
• 2 large eggs, lightly beaten
• 3/4 cup milk
• 1 lemon, zested and juiced
• 3/4 cup blueberries

Details

Servings 8
Preparation time 10mins
Cooking time 20mins
Adapted from eat-drink-love.com

Preparation

Step 1

In a mixing bowl, stir together the flour, baking powder, baking soda, sugar, and the salt.

Make a well in the center, add in the ricotta cheese, eggs, milk, and the lemon zest and juice. Gently stir in with the dry ingredients until just combined, do not overmix. Fold in the blueberries.

To cook the pancakes, add a pat of butter to a pan or griddle heated over medium-low to medium heat. Scoop some of the batter, about 1/4 cup (I used a large cookie scoop) onto the pan. Cook until bubbles appear on top and then flip the pancake and continue cooking another 2-3 minutes until the pancake is cooked through. Repeat with remaining pancakes.