Lemon Ricotta Pancakes with Blueberry Topping

Course Breakfast

Cuisine American

Keyword blueberries, lemon, pancakes, ricotta

Prep Time 15

Cook Time 5

Total Time 20

Servings pancakes

Calories 299kcal

Author Bruce and Dina Miller

Combine blueberries, sugar and water in a saucepan and bring to a simmer. Simmer until sugar is dissolved and blueberries soften. While this is cooking, make the pancake batter.
1 ½ pints fresh blueberries, ½ cup sugar, ¼ cup water

Whisk the flour, sugar, baking soda, baking powder, and salt in a bowl.
3 cups flour, ¼ cup + 2 Tbls sugar, 2 ¼ teaspoon baking soda, 1 ¼ teaspoon baking powder, 1 teaspoon salt
Whisk the eggs in a separate bowl. Add in the milk, ricotta, and vanilla and beat until well combined. Stir the wet mixture into the dry ingredients, until just combined. Fold in the lemon juice, zest and lemon extract.
3 eggs, 2 1/4 cups milk, 1 ½ cups full-fat ricotta cheese, 2 tsps vanilla extract, ¼ cup + 2 Tbls fresh lemon juice, 2 Tbls lemon zest, 1 teaspoon lemon extract
Heat a griddle and brush with a little melted butter. Drop batter onto griddle from a 1/3 cup measuring cup.
1 teaspoon butter
Serve cooked pancakes with butter and blueberry sauce. Sprinkle with additional blueberries and powder sugar. Serve with butter.
Powder sugar for dusting on top