Blueberry Lemon Ricotta Pancakes
"Blueberry lemon ricotta pancakesLight and fluffy pancakes made with ricotta cheese and fresh blueberries, topped with a lemon-infused syrup."
Ratings (N/A)
login to submit a rating
Fluffy ricotta pancakes bursting with fresh blueberries, drizzled with zesty lemon syrup. A perfect blend of sweet and citrus flavors in every bite.
ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup ricotta cheese
- 1 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- Zest of 1 lemon
- Juice of 1 lemon
- 1/4 cup maple syrup
steps
- 1.
In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- 2.
In another bowl, mix ricotta, milk, eggs, and vanilla until smooth.
- 3.
Combine wet and dry ingredients until just mixed, then gently fold in blueberries.
- 4.
Heat a non-stick pan over medium heat and ladle batter for each pancake.
- 5.
Cook until bubbles form, then flip and cook the other side until golden brown.
- 6.
In a small saucepan, heat lemon juice, zest, and maple syrup until warmed.
- 7.
Drizzle lemon syrup over pancakes and serve hot.
Releated Recipes
Comments
No comments yet.