Ingredients
Scale
- 1 cup ricotta cheese
- 2 large eggs
- 1 cup milk
- 1 tablespoon lemon zest
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- a pinch of salt
- 1 cup blueberries (fresh or frozen)
- Butter for cooking
Instructions
- In a mixing bowl, combine ricotta, eggs, milk, and lemon zest. Whisk until mostly smooth.
- Add flour, sugar, baking powder, and salt on top, and gently mix until just combined.
- Fold in blueberries carefully.
- Preheat a skillet and add butter.
- Drop scoops of batter onto the hot skillet. Cook until bubbles form on the surface, then flip and cook for another minute or two.
- Stack and serve hot, optionally sprinkling more lemon zest on top.
Notes
Gently fold in the blueberries to prevent smashing. Let the batter rest for 5 minutes for fluffier pancakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg