Ingredients
Scale
- 1 cup whole milk ricotta cheese
- 2 large eggs
- 1/2 cup milk (whole or 2%)
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- Butter or oil for the pan
Instructions
- In a large mixing bowl, whisk together the ricotta cheese, eggs, milk, vanilla extract, lemon juice, and lemon zest. Mix until the ingredients are well combined and the ricotta is mostly smooth.
- In a separate medium bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. Ensuring these are well-mixed helps the pancakes rise evenly.
- Gently pour the dry ingredients into the wet ingredients. Use a spatula to fold them together. Be careful not to overmix; a few small lumps are perfectly fine and keep the pancakes tender.
- Gently fold in the fresh blueberries. If you are using frozen berries, do not thaw them first, as this can turn your entire batter purple.
- Heat a large non-stick skillet or griddle over medium-low heat. Add a small amount of butter or oil to coat the surface.
- Pour about 1/3 cup of batter onto the griddle for each pancake. Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set. Flip carefully and cook for another 2 to 3 minutes until golden brown.
- Cook Time: 30 minutes
- Diet: Vegetarian