I usually like to share a dessert on Fridays to kick off the weekend, but honestly, these pancakes are somewhat dessert-like. Oh and as you can tell they have my absolute favorite flavor combination of all time! I have such a crush on lemons & blueberries. The combination is seriously magical. I am not one to usually plan breakfast for dinner, it is very rare for me to do so. I usually want something savory for dinner and I tend to lean towards sweeter breakfast dishes. When we watched my sister, Laura, I knew that we would have leftover blueberries and as much as I love them baked, I don’t really love to eat them on their own. I was excited when I remember I had bookmarked this recipe so I could use up the lingering blueberries in my fridge.
Blair is really not a fan of ricotta at all so I wasn’t quite sure how these would go over with him. I have never tried ricotta in pancakes before either, but I do know I love my Granny’s ricotta cookies a little too much. I can happily say that we both adored these pancakes. The addition of the ricotta cheese made them very light and fluffy and the addition of the lemon zest added a refreshing punch. The batter is going to be thicker than normal pancakes so make sure you are patient while cooking them. Whether you are making these for breakfast, lunch, or dinner, they surely won’t disappoint!
Lemon Blueberry Ricotta Pancakes
Yields 4 servings (approximately 20 pancakes)
Ingredients:
- 15 ounces low fat ricotta cheese
- 1/3 cup granulated sugar
- 2 large eggs
- zest of 1 lemon
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour (or whole wheat pastry flour)
- 1 cup blueberries
- cooking spray
- confectioners’ sugar or maple syrup, for serving (optional)
Directions:
In a medium bowl. whisk together ricotta cheese, sugar, eggs, grated lemon zest, and vanilla extract. Fold in flour until just combined; add blueberries, gently mixing until combined.
Spray a large non-stick skillet with cooking spray and heat to medium-low heat. Add batter, using a scant 1/4 cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper towel-lined plate. Serve hot, with confectioners’ sugar or maple syrup, if desired.
