What is the Recipe About?
Blueberry Lemon Ricotta Pancakes are a delightful twist on the classic breakfast favorite, combining the tartness of fresh blueberries with the zesty brightness of lemon and the creamy richness of ricotta cheese.
These pancakes are incredibly fluffy and moist, making them a perfect choice for a leisurely weekend brunch or a special breakfast treat. The unique blend of flavors and textures creates a memorable dish that’s sure to become a favorite.
How to Serve?
Serve these pancakes warm, straight off the griddle, stacked high on a plate. Drizzle them with pure maple syrup or a homemade lemon syrup for an extra burst of citrus flavor.
Add a dollop of whipped cream or a sprinkling of powdered sugar for a touch of sweetness. Garnish with additional fresh blueberries and lemon zest to enhance the presentation.
These pancakes pair wonderfully with a side of crispy bacon or sausage, and a fresh fruit salad for a complete and satisfying meal.
How to Pair?
Blueberry Lemon Ricotta Pancakes are versatile and pair well with a variety of breakfast accompaniments. Consider serving them with a glass of freshly squeezed orange juice or a mimosa for a festive touch.
For coffee lovers, a robust cup of freshly brewed coffee or a creamy latte will complement the flavors beautifully. These pancakes also pair well with a light, refreshing herbal tea, such as chamomile or mint, to balance the richness of the dish.
Some Notes About the Recipe
- Blueberries: Use fresh, plump blueberries for the best flavor and texture. If using frozen blueberries, do not thaw them before adding to the batter to prevent the batter from turning purple.
- Ricotta Cheese: Use whole-milk ricotta for a richer, creamier texture. Ensure the ricotta is well-drained to avoid excess moisture in the batter.
- Lemon Zest: Freshly grated lemon zest adds a bright, citrusy flavor. Avoid using bottled lemon juice, as it lacks the freshness and intensity of freshly grated zest.
- Batter Consistency: The batter should be thick but pourable. If it’s too thick, add a little more milk until you reach the desired consistency.
- Cooking Tips: Cook the pancakes over medium heat to ensure they cook evenly without burning. Flip them gently once bubbles form on the surface and the edges look set.
- Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to two days. Reheat them in a toaster or on a skillet over low heat for best results.
Blueberry Lemon Ricotta Pancakes
Equipment
- 2 Large bowl
- Non-stick skillet
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup ricotta cheese
- 1/2 cup milk
- 2 eggs
- 1 tablespoon fresh lemon zest
- 1 cup fresh blueberries
- Butter for cooking
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the ricotta cheese, milk, eggs, and lemon zest.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fold in the fresh blueberries.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of butter.
- Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface. Flip and cook the other side until golden brown.
- Serve the pancakes warm with syrup, extra blueberries, and a sprinkle of lemon zest.