Fluffy Ricotta Lemon Pancakes with Blueberry Syrup

Savor a delightful morning meal with these Fluffy Ricotta Lemon Pancakes drizzled with homemade Blueberry Syrup. The addition of creamy ricotta infuses a rich texture, while the zest from fresh lemons provides a light, refreshing twist. The homemade syrup, bursting with blueberries, adds a sweet and slightly tangy flavor that complements the fluffy pancakes. These pancakes offer a satisfying start to any day and are a joy to prepare and serve.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 3/4 cup ricotta cheese
• 3/4 cup milk
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest, fresh
• 2 tbsp butter, melted
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1/2 cup maple syrup

Instructions

1. Combine all-purpose flour, granulated sugar, baking powder, and salt in a mixing bowl.
2. In a separate bowl, whisk together ricotta cheese, milk, fresh lemon juice, fresh lemon zest, melted butter, and vanilla extract until smooth.
3. Carefully fold the wet ingredients into the dry ingredients until just combined, ensuring not to overmix to maintain pancake fluffiness.
4. Preheat a non-stick skillet over medium heat and lightly grease with additional butter or cooking spray.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface and the edges begin to look set, then using a spatula, flip the pancakes and cook until golden brown on the other side.
6. For the blueberry syrup, combine fresh blueberries and maple syrup in a saucepan. Cook over medium heat, stirring occasionally, until the blueberries have burst and the syrup has thickened slightly.
7. Serve the pancakes warm, generously topped with the blueberry syrup.

Keywords: Fluffy, Sweet, Homemade, Breakfast, Italian-American

Spice Rack: Salt, Vanilla Extract, Lemon Zest

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