Perfectly fluffy, irresistible lemon ricotta pancakes. They’re light and airy, with a subtle lemon flavor and topped with a sweet, syrupy blueberry sauce. The perfect weekend breakfast when you just need a little bit of comfort.
ingredients
Lemon Ricotta Pancakes
2 ½ cups all-purpose flour
½ cup light brown sugar
2 tbsp + 1 tsp baking powder
1 tsp salt
4 eggs
10oz whole milk ricotta cheese
2 cups whole milk
1 tbsp lemon juice
1 tbsp lemon zest
2 tsp vanilla extract
butter, to cook
warm maple syrup
powdered sugar
Blueberry Syrup (optional)
12oz fresh blueberries
¼ cup granulated sugar
1 tsp lemon zest
½ cup water, plus more if needed
instructions
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