Lemon Blueberry Ricotta Pancakes are a delightful twist on a breakfast classic. By combining the creamy richness of ricotta with the bright tang of lemon and the sweetness of fresh blueberries, these pancakes become the perfect morning treat. They're fluffy, flavorful, and just a little bit indulgent.
All-purpose flour provides the structure and base for the pancakes. It's the backbone that holds everything together. Granulated sugar adds a touch of sweetness without overpowering the delicate flavors. A mix of baking powder and baking soda ensures the pancakes rise beautifully, creating that sought-after fluffiness. A pinch of salt enhances all the other flavors. Whole milk ricotta is the key to these pancakes’ unique texture, adding creaminess and moisture. Milk thins the batter to the perfect consistency. Eggs bind the ingredients and contribute to the rich, custard-like texture. Lemon zest and lemon juice bring a refreshing brightness that pairs perfectly with the blueberries, which burst with juicy sweetness as they cook. Finally, a little butter for cooking ensures a golden, crispy exterior.
Serve these pancakes with a dollop of whipped cream or a drizzle of maple syrup for added sweetness. A sprinkle of powdered sugar can add a touch of elegance. Pair with a side of crispy bacon or fresh fruit salad for a complete breakfast. A glass of freshly squeezed orange juice complements the citrusy notes beautifully.
Start by grabbing a large bowl and whisking together your dry ingredients: the flour, sugar, baking powder, baking soda, and salt. Make sure they're well combined; this ensures even distribution of the leavening agents. In another bowl, mix the ricotta with the milk, eggs, lemon zest, and lemon juice. You'll want a smooth mixture, so take your time to whisk it well.
Now, gently fold the wet ingredients into the dry ones. Be careful not to over-mix; you want a few lumps to keep the pancakes tender. Once combined, fold in the blueberries. Again, be gentle to avoid bursting them. Heat a non-stick skillet over medium heat. Add a small amount of butter and let it melt, swirling it around to coat the surface.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface and the edges begin to set, which should take about 2-3 minutes. Flip them over and cook for another 2-3 minutes until they're golden brown. Keep the pancakes warm by placing them in a low oven or covering them with a clean towel while you finish the rest of the batter.
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