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- 1 cup ricotta cheese (I prefer Galbani for its creaminess) - 2 large eggs (organic eggs are best for flavor) - ¾ cup milk (whole milk adds richness) - Zest of 1 lemon (use a fresh lemon for best taste) - 2 tablespoons fresh lemon juice (freshly squeezed is key) - 1 cup all-purpose flour (King Arthur Flour is my go-to) - 2 tablespoons granulated sugar (C&H for sweetness) - 1 tablespoon baking powder (Clabber Girl for reliable rising) - ½ teaspoon salt (Morton Kosher salt enhances flavor) - 1 cup fresh blueberries (Driscoll’s are often the sweetest) - Butter or oil for cooking (I like using unsalted butter) - Use cottage cheese instead of ricotta for a different texture. - Almond milk or oat milk can replace regular milk for a dairy-free option. - For a gluten-free version, use almond flour or a gluten-free blend. - You can swap fresh blueberries for strawberries or raspberries if desired. - Calories: 220 - Protein: 8g - Carbohydrates: 30g - Fat: 9g - Fiber: 1g - Sugar: 5g These pancakes are not only delicious but also a great way to start your day with a burst of flavor. Each bite brings the sweet taste of blueberries and the zesty kick of lemon. Enjoy them with a drizzle of maple syrup or a sprinkle of powdered sugar for an extra treat! Start by gathering all your ingredients. In a large bowl, mix 1 cup of ricotta cheese, 2 large eggs, and ¾ cup of milk. Add the zest of 1 lemon and 2 tablespoons of fresh lemon juice. Whisk until the mix is smooth. In another bowl, sift together 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt. Sifting helps make the pancakes fluffy. Slowly add the dry mix to the ricotta mix. Stir gently until just combined. It’s okay if there are small lumps. Over-mixing can make your pancakes tough. Finally, fold in 1 cup of fresh blueberries, taking care not to break them. Preheat a non-stick skillet or griddle over medium heat. Lightly coat it with butter or oil. To check if it’s ready, sprinkle a drop of water on the skillet. If it sizzles, you’re set! Pour about ¼ cup of batter onto the skillet for each pancake. Cook until small bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes carefully and cook for another 2-3 minutes until golden brown. Remove them and keep warm on a plate covered with a kitchen towel. Repeat with the rest of the batter. For a beautiful presentation, stack the pancakes high on a plate. Dust the top with powdered sugar for a sweet touch. Add a handful of fresh blueberries and drizzle with honey or maple syrup. For an extra special treat, consider a dollop of whipped cream. This adds creaminess and makes the dish even more inviting. To make pancakes fluffy, the key is gentle mixing. Start by mixing the wet and dry ingredients in separate bowls. When you combine them, stir just until they blend. Small lumps are okay! Over-mixing can make pancakes tough. Also, use fresh baking powder. It helps create air bubbles that make pancakes rise. Using a non-stick skillet is best for cooking pancakes. You can use a griddle, too! Preheat the skillet on medium heat. Add a little butter or oil to prevent sticking. To test the heat, sprinkle water on the skillet. If it sizzles, it’s ready! Cook pancakes until bubbles form on top, then flip them carefully. One common mistake is using cold ingredients. Always use room temperature eggs and milk. This helps the batter mix better. Another mistake is cooking on too high heat. It burns the outside while leaving the inside raw. Lastly, avoid pressing down on the pancakes as they cook. This can make them dense. Keep these tips in mind, and you'll enjoy perfect pancakes every time! {{image_4}} You can switch up the fruit in these pancakes. Try adding strawberries or bananas. Both fruits pair well with the lemon flavor. Slice the strawberries and fold them into the batter. If you use bananas, mash them first for a nice mix. You can even combine different fruits to create a fun, colorful stack! If you want a dairy-free version, swap out the ricotta cheese. Use silken tofu blended until smooth. You can also use almond or oat milk instead of regular milk. For a vegan option, replace the eggs with flaxseed meal. Mix one tablespoon of flaxseed meal with two and a half tablespoons of water. Let it sit for five minutes to thicken. This will help bind your pancakes. To elevate the taste, think about adding extracts. A splash of vanilla or almond extract can add depth to the pancakes. Just a little goes a long way, so start with half a teaspoon. You can also mix in some lemon extract for an extra citrus kick. These small tweaks can make your pancakes even more delightful! After making these delicious pancakes, you might have some left. To store them, let the pancakes cool down first. Then, stack them with a piece of parchment paper in between each. This prevents them from sticking together. Place the stack in an airtight container. You can keep them in the fridge for about 3 days. If you want to enjoy them later, freezing is the best option. When you are ready to eat your leftover pancakes, reheating is simple. You can use the microwave, stove, or oven. For the microwave, place one pancake on a plate and heat for about 30 seconds. If you like them crispy, use a skillet. Heat over medium heat and cook for 1-2 minutes on each side. For the oven, preheat it to 350°F (175°C). Place the pancakes on a baking sheet and cover with foil. Heat for about 10 minutes. Freezing pancakes is a great way to save time. Once cooled, place each pancake in a single layer on a baking sheet. Freeze them for 1-2 hours until they are firm. After that, transfer them to a freezer bag or airtight container. Label the bag with the date. They can last up to 2 months in the freezer. When you are ready to eat, just reheat as mentioned above. Enjoy your tasty pancakes anytime! Yes, you can use frozen blueberries. Just thaw them first. This helps keep the pancakes fluffy. Frozen blueberries may bleed a little color, making the pancakes look lovely with a hint of purple. These pancakes are tasty on their own. You can serve them with syrup, honey, or whipped cream. Fresh fruit like strawberries or raspberries adds a nice touch too. A sprinkle of powdered sugar makes them look fancy. Add a side of crispy bacon for a savory twist. To make gluten-free pancakes, swap all-purpose flour for a gluten-free blend. Look for one that has a good mix of flours. Check if it includes xanthan gum, which helps bind the pancakes. Follow the same steps in the recipe, and you'll have gluten-free pancakes everyone can enjoy! Making Blueberry Lemon Ricotta Pancakes is easy and fun. We covered ingredients and helpful brands. You learned about mixing, cooking, and serving tips. Fluffiness is key, and now you know tricks to get it just right. Variations let you explore flavors, and storage tips keep leftovers fresh. Remember, ask questions if you need help. Try these pancakes soon; they will impress your friends and family. Enjoy your cooking adventure!

Blueberry Lemon Ricotta Pancakes

Indulge in the ultimate breakfast treat with these fluffy blueberry lemon ricotta pancakes! Bursting with fresh flavors, these pancakes are easy to make and perfect for any morning. With simple ingredients like ricotta cheese, fresh blueberries, and zesty lemon, you can whip up a delicious stack in no time. Don't miss out on this delightful recipe—click through to explore how to create the fluffiest pancakes your family will love!
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Ingredients
  

1 cup ricotta cheese

2 large eggs

¾ cup milk

Zest of 1 lemon (about 1 tablespoon)

2 tablespoons fresh lemon juice

1 cup all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup fresh blueberries (or frozen, thawed)

Butter or oil for cooking

Instructions
 

In a large mixing bowl, start by combining the ricotta cheese, eggs, milk, lemon zest, and fresh lemon juice. Use a whisk to blend the ingredients together until the mixture is smooth and well combined.

    In a separate bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. This helps to aerate the flour, ensuring fluffy pancakes.

      Gradually add the dry ingredients into the ricotta mixture. Gently stir with a spatula or wooden spoon until just combined; don't worry about a few small lumps—over-mixing can make the pancakes dense.

        Carefully fold in the fresh blueberries into the batter, ensuring they are evenly distributed without breaking them.

          Preheat a non-stick skillet or griddle over medium heat until hot. Lightly coat the surface with a small amount of butter or oil. To test if it's ready, sprinkle a drop of water onto the skillet; if it sizzles, you're good to go!

            For each pancake, pour about ¼ cup of batter onto the skillet. Cook until small bubbles form on the surface and the edges appear set, approximately 2-3 minutes.

              Flip the pancakes carefully and cook for an additional 2-3 minutes on the other side, or until they are a beautiful golden brown and cooked through.

                Once cooked, remove the pancakes from the skillet and keep them warm on a plate covered with a kitchen towel while you repeat with the remaining batter.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                    - Presentation Tips: Stack the pancakes high on a plate for an impressive display. Dust the top with powdered sugar, add a handful of fresh blueberries, and finish with a delightful drizzle of honey or maple syrup to enhance the sweetness. Optional: serve with a dollop of whipped cream for an extra touch of decadence!