Blueberry Lemon Ricotta Pancakes
Time:35 minutes
Prep Time:
10 minutes
Cook Time:
25 minutes
Serves:
3 - 4
Ingredients
- 1 ½ cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3 large eggs
- 1 cup milk
- 1 cup ricotta
- Zest of 1/2 large lemon
- Juice of 1 large lemon
- 2 teaspoons vanilla extract
- 1 tablespoon unsalted butter
- 1 package (6 ounces) Driscoll’s Blueberries, divided
- Neutral oil
- Maple syrup
- Butter
Directions
- PREHEAT a griddle or skillet over medium heat.
- PLACE 1 ½ cups all-purpose flour into a mixing bowl.
- ADD 1/4 cup sugar.
- ADD 2 teaspoons baking powder.
- ADD 1/2 teaspoon salt.
- ADD 1/4 teaspoon baking soda.
- WHISK to combine and SET ASIDE flour mixture.
- CRACK 3 large eggs into a large mixing bowl.
- WHISK thoroughly.
- ADD 1 cup milk.
- ADD 1 cup ricotta.
- ADD zest of 1/2 large lemon.
- ADD juice of 1 large lemon.
- ADD 2 teaspoons vanilla extract.
- WHISK to combine.
- MELT 1 tablespoon unsalted butter and ADD to egg mixture.
- ADD flour mixture to egg mixture.
- RESERVE about 1/2 cup from 1 package (6 ounces) blueberries and ADD remaining blueberries to egg mixture.
- FOLD gently until combined and TRY to not break open blueberries.
- POUR 1 – 2 teaspoons neutral oil into heated skillet and SWIRL to distribute.
- SCOOP 1/3 cup batter into skillet.
- COOK 2 –3 minutes until bubbles form and remain on surface without disappearing.
- FLIP pancake and COOK 1 – 2 minutes until cooked through.
- REPEAT with remaining batter.
- GARNISH with reserved blueberries.
- SERVE immediately with warm maple syrup or Driscoll’s Blueberry Lemon Syrup and butter.
