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Lemon Ricotta Pancakes with Blueberries

2 cups all purpose flour

1/4 cup sugar

1 tsp baking soda

2 eggs

3/4 cup ricotta cheese

2 cups milk

8 tbsp butter room temp

1/4 tsp lemon extract

1/2 tsp vanilla extract

1/4 tsp lemon zest (don’t have to have this but adds a little extra yummy)

In a mixing bowl mix dry ingredients. Then in separate bowl mix in eggs, lemon and ricotta cheese. Then add in butter and mix well. It will be lumpy and thats okay. Add but pour into flour mixture then began to mix and add milk one cup at a time. Mix until forms batter. The batter will look a little lumpy and you will be able to see small chunks of butter thats fine, when the cakes cook the butter melts and gives it a great texture and flavor. Heat griddle to 350 and then add spoonfuls of batter to griddle, let cook on side until small tiny bubbles form all over the top of cake, then flip and cook another minute or so to cook other side. Top with butter maple syrup, fresh blueberries and a lemon peal for garnish! Enjoy! Makes about 12 medium cakes.

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