Lemon Blueberry Ricotta Pancakes (Print version)
Ricotta keeps these lemon-scented pancakes tender while blueberries soften into juicy pockets.
# Ingredients:
Ingredients
01 -
180 g all-purpose flour
02 -
30 g sugar
03 -
2 tsp baking powder
04 -
¼ tsp salt
05 -
2 large eggs
06 -
200 g ricotta
07 -
180 ml milk
08 -
1 tbsp lemon zest
09 -
1 tsp vanilla extract
10 -
150 g fresh blueberries
11 -
20 g butter, for the pan
# Instructions:
01 -
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.
02 -
Fold wet ingredients into the flour just until no large dry patches remain. Some lumps are fine. Gently fold in all the blueberries.
03 -
Heat a large nonstick skillet or griddle over medium-low heat. Add about one quarter of the butter and spread over the surface.
04 -
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.
05 -
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.
06 -
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.
07 -
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.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.