Description
Lemon Ricotta Pancakes with Blueberry Syrup are a delightful way to elevate your breakfast or brunch game. These fluffy, golden pancakes combine the creamy richness of ricotta cheese with the bright, zesty flavor of fresh lemons. Topped with a homemade blueberry syrup that bursts with sweetness, this dish is not just a treat for your taste buds but also a feast for the eyes. Perfect for lazy weekend mornings or special occasions, these pancakes are easy to whip up, allowing you to impress family and friends without spending hours in the kitchen.
Ingredients
1 cup whole-milk ricotta cheese
1 cup all-purpose flour
2 large eggs
1 tablespoon baking powder
Zest and juice of 1 medium lemon
2 tablespoons granulated sugar
? cup milk
3 tablespoons melted butter
2 cups fresh blueberries (for syrup)
Instructions
Gather all ingredients; ensure freshness for best flavor.
In one bowl, sift together flour, baking powder, sugar, and a pinch of salt.
In another bowl, whisk egg yolks, then mix in ricotta cheese, lemon juice, and milk until smooth.
Gently fold dry ingredients into wet mixture until just combined; add lemon zest.
Preheat a non-stick skillet over medium heat; melt a bit of butter.
Pour batter (about ? cup) onto skillet; cook until bubbles form (2-3 minutes), then flip and cook until golden brown.
For blueberry syrup, simmer blueberries with sugar and water until thickened.
Notes
Allow the batter to rest for at least 15 minutes for fluffier pancakes.
Feel free to substitute blueberries with your favorite fruits like strawberries or raspberries.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 250
- Sugar: 6g
- Fat: 9g
- Carbohydrates: 36g
- Protein: 8g