Lemon-Ricotta Pancakes With Fresh Blueberries |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Your pancakes along with lemon zest and lemon juice and fresh blueberries. Simple and tasty Sunday breakfast! The ricotta makes the pancakes soft and creamy, and the lemon really shines. A drizzle of maple syrup and a handful of blueberries on top, and you're ready to start your day! Ingredients:
1 cup ricotta cheese |
1 cup milk |
3 large eggs, separated |
1 lemon, juice and zest of |
1 1/2 cups cake flour |
1 tablespoon baking powder |
1/4 teaspoon salt |
1/4 cup sugar |
2 cups frozen blueberries |
fresh blueberries, for toping |
maple syrup, for topping |
Directions:
1. 1. Combine ricotta, milk, egg yolks, lemon zest, and lemon juice in a large mixing bowl. Whisk to combine. Add cake flour, baking powder, and salt, and mix just until incorporated.
2. 2. In a separate bowl, beat egg whites on medium-low speed until foamy. Increase mixer speed to medium-high and continue to beat, adding sugar gradually, until soft peaks form, about 3 minutes.
3. 3. Fold 1/3 of egg white mixture into ricotta mixture with a spatula until completely incorporated. Fold in remaining egg whites until mixture is smooth and light.
4. 4. Heat griddle or skillet over medium heat, and grease as needed. Ladle batter onto cooking surface, and cook until bubbles form on the surface. Flip with a large spatula, and cook the other side until light golden and cooked through. Repeat with the remaining batter.
5. Serve with fresh blueberries and maple syrup.
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