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Lemon-Ricotta Blueberry Pancakes
70% authentic · Italian-American
A decadent twist on blueberry pancakes, incorporating creamy ricotta cheese and bright lemon zest for an incredibly tender and flavorful pancake with a subtle citrus note.
Ingredients
- All-purpose flour1 1/2 cups
- Granulated sugar1/4 cup
- Baking powder2 teaspoons
- Salt1/4 teaspoon
- Whole milk ricotta cheese1 cup
- Milk1/2 cup
- Large egg, separated2
- Lemon zest1 teaspoon
- Unsalted butter, melted2 tablespoons
- Fresh blueberries1 cup
- Butter, for cookingas needed
Steps
- 1
In a large bowl, whisk together flour, sugar, baking powder, and salt.
- 2
In a separate bowl, combine ricotta cheese, milk, egg yolks, melted butter, and lemon zest. Mix until smooth.
- 3
Pour the wet ingredients into the dry ingredients and stir until just combined.
- 4
In a clean bowl, beat the egg whites until stiff peaks form.
- 5
Gently fold the beaten egg whites into the batter, followed by the blueberries.
- 6
Heat a lightly buttered griddle or frying pan over medium heat.
- 7
Spoon about 1/3 cup of batter per pancake onto the griddle.
- 8
Cook for 3-4 minutes per side, until golden brown and cooked through. The pancakes will be thicker and more delicate.
- 9
Serve warm, perhaps with a dusting of powdered sugar or a dollop of whipped cream.
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