• Prep Time: 15 minutes
  • Cook Time: 5 minutes per batch
  • Serves: 4 servings
  • 1 Cup all-purpose flour
  • 1/4 Cup granulated sugar
  • 1 Tsp. baking powder
  • 1/4 Tsp. salt
  • 1 Cup part-skim ricotta
  • 1/2 Cup low-fat (1%) milk
  • 2 Teaspoons grated lemon zest
  • 1 Tsp. vanilla extract
  • 1 Package (6 ounces) Driscoll's Blueberries
  • 2 large eggs,separated
  • PREHEAT oven to 200°F.

    PREHEAT large griddle or skillet over medium heat.

    WHISK ricotta, egg yolks, milk, lemon zest, and vanilla in a large bowl.

    WHISK flour, sugar, baking powder, and salt in a medium bowl.

    STIR flour mixture into ricotta mixture just until combined. Do not over mix.

    BEAT egg whites with an electric mixer until soft peaks form.

    FOLD egg whites into pancake mixture just until blended. Do not over mix.

    GREASE griddle or skillet lightly with oil.

    POUR heaping 1/4 cup batter onto griddle and spread to make about 4-inch pancake.

    DROP about 10 blueberries onto pancake.

    COOK 3 minutes, or until edges are dry and bubbles remain without disappearing.

    FLIP pancake and cook 1 to 3 minutes longer or until lightly golden on both sides.

    PLACE pancakes on a heatproof platter and keep warm in oven.

    REPEAT with remaining batter and blueberries.

Rated 5 out of 5 by from Best Pancakes Ever! Have been drooling over this recipe. Finally made it today. Oh my, why did I wait!. I made a lemon raspberry curd to go with them! So delicious! I made only a few adjustments to the recipe, I cut the sugar to 2 tbsp and added 1 tbsp splenda. I really liked them as is, but always like to increase fiber etc. I may try them with poppyseeds in, or oat bran, or 1/2 cup wholegrain flour subbed in for 1/2 of the white flour. Will definately be making again. I found these did better with a slightly lower temp than whan I made my regular pancakes in order for them to cook all the way through before getting too dark on the outside. Will be making again,.... and again!.
Date published: 2018-01-16
Rated 5 out of 5 by from Blueberry Lemon Ricotta Pancake Perfection I made these this morning when the temperature outside was around 4 degrees F and knew both my husband and I were going to make the best of this Sunday inside. Wonderfully light and delicate plus the combo of blueberries and lemon zest made me dream of springtime. I actually had a quart of blueberries so I made up a quick blueberry syrup . Even though no syrup was needed at all , it just added more of that springtime flavor I am deprived of this time of year A winner for all seasons! Ps did not realize I could had added photos but either way once I made these up they disappeared fast!
Date published: 2018-01-08
Rated 5 out of 5 by from A few tweeks make these Perfect Made these to test out before family arrived this afternoon. Very good but decided to tweak the original recipe a bit. I used 1/2 all purpose flour and 1/2 white whole wheat flour, whole milk ricotta, whole milk, a bit more lemon zest, and a Tbl. of chopped crystalized ginger. While I preferred the tweaked recipe my family (son, daughter and spouses and 5 kids) devoured Both with equal gusto! Both versions were light and very fluffy (tweeted version was just a little denser). Daughter wanted recipe for Both ! I think Son will go to her house more often if only to scarf those pancakes!
Date published: 2018-01-07
Rated 5 out of 5 by from A winner Fluffy pillows of ricotta cheese mixed with the aroma of lemons; need I say more?
Date published: 2016-10-25
Rated 5 out of 5 by from Delicious! This recipe was absolutely delicious. The prep time was longer for me doing the lemon zest. Melt in your mouth pancakes.I was so glad to find this recipe. One of the Driscoll's blueberries squirted all over when I cut into it. Oops.
Date published: 2017-02-14
Rated 5 out of 5 by from Delicious, delectable, and easy to make! Driscoll’s Lemon Ricotta Blueberry Pancakes are a treat! Delicious, light, and easy to make. I call them Driscoll’s Blueberry Lemon Ricotta Pancakes because the Driscoll’s Organic Blueberries really shine in this recipe. The Organic Blueberries are as always, delicious, particularly in this recipe, warm with the ricotta and lemon zest. Delectable! Looking forward to making this recipe with Driscoll’s Organic Blueberries again, it's something everyone enjoys for breakfast or for a treat with tea in the afternoon.
Date published: 2018-01-31
Rated 5 out of 5 by from Sophisticated & Delicious Made these for my Hubby on Valentine's Day. What an interesting flavor the ricotta adds. Terriffic mouth feel. I made a heart out of the blueberries. Yummy!!!!
Date published: 2017-02-15
Rated 4 out of 5 by from ENJOYED Wanting some comfort food. Carbs and berries were perfect!
Date published: 2018-01-22
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Calories 308.65
Total Fat 7.94 g
Saturated Fat 4.06 g
Cholesterol 128.25 mg
Sodium 766.29 mg
Total Carbohydrates 45.58 g
Dietary Fiber 2.18 g
Protein 14.59 g