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Ricotta keeps these lemon-scented pancakes tender while blueberries soften into juicy pockets. A moderate pan temperature gives the thicker batter time to cook through.
Ingredients
- 180 g all-purpose flour
- 30 g sugar
- 2 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- 200 g ricotta
- 180 ml milk
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 150 g fresh blueberries
- 20 g butter, for the pan
Method
- Whisk flour, sugar, baking powder and salt together in a large bowl. In another bowl, whisk eggs, ricotta, milk, lemon zest and vanilla until evenly combined.
- Fold wet ingredients into the flour just until no large dry patches remain. Some lumps are fine. Gently fold in all the blueberries.
- Heat a large nonstick skillet or griddle over medium-low heat. Add about one quarter of the butter and spread over the surface.
- For each pancake, add about 60 ml batter and gently spread to a 10 cm circle. Cook three at a time, leaving space between them, for about 3 minutes until the edges look set and small bubbles appear.
- Turn carefully and cook about 2–3 minutes more until golden on both sides and set inside. Repeat for four batches, using the remaining butter as needed, to make about twelve pancakes. Adjust heat if they brown before the centers cook.
- Serve three pancakes per person. Cut one open to check the center is fluffy and fully set rather than wet batter. They are served plain here; any added topping is separate from the recipe.
- Refrigerate leftovers within two hours for up to three days. Reheat in a skillet or low oven until hot throughout. Freeze cooled pancakes separated by parchment for up to two months.
Keep a few lumps
Overmixing develops the flour too much. Stop once the dry streaks disappear and fold the blueberries gently.
Use a moderate heat
Ricotta batter is thicker than a basic milk batter. A hot pan can brown the surface while the center remains wet.
Check one from the first batch
Open a pancake to check the center. If necessary, reduce the heat slightly and extend the cooking time.
FAQs
- How many servings does this make?
Makes 4 servings using the pan or equipment listed.
- What should I check before serving?
Serve three pancakes per person. Cut one open to check the center is fluffy and fully set rather than wet batter. They are served plain here; any added topping is separate from the recipe.
- How should I store leftovers?
Refrigerate leftovers within two hours for up to three days. Reheat in a skillet or low oven until hot throughout. Freeze cooled pancakes separated by parchment for up to two months.
