Ultimate blueberry ricotta pancake recipe
Blueberries are one of nature's most antioxidant rich foods and, especially now that they are in season, we should eat them as much as possible. Toss them in your salad, in some yogurt for breakfast or an afternoon snack, or in these heavenly blueberry ricotta pancakes.
Bluberries are one of those wonderful foods that are so very delicious yet also pack a huge nutritional punch. These lovely little berries are just bursting with antioxidants that help to build your body's defenses and neutralize free radicals. While good-quality frozen blueberries can be enjoyed year-round, summer's fresh blueberries are something to be savored. Toss them with spinach, walnuts and a balsamic vinaigrette for a quick-and-easy summer salad or add a handful to your favorite fruit smoothie recipe.
Or, revisit an old breakfast favorite: blueberry pancakes.
It seems that a few times a month I find myself experimenting with new pancake recipes. I've added various fruits, nuts and chocolate. I've made versions with whole wheat flour, ground oats and flax seeds. I've tried out vegan versions and those decidedly not. But, even through my tireless quest to create a another, better pancake recipe, I inevitably keep coming back to this version again and again. These light and fluffy blueberry pancakes are taken to the next breakfast level with the addition of creamy ricotta cheese and bright lemon. In essense, they are just what they're aptly named. They're the ultimate blueberry pancakes.
Ultimate blueberry ricotta pancakes
Yields about 12 pancakes
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1-1/2 tablespoons granulated sugar
- 2 eggs
- 1 cup ricotta cheese
- 3/4 cup whole milk
- Juice and zest from 1 lemon
- 1 cup fresh blueberries
- Butter for brushing the griddle
- Preheat a cast iron griddle pan over low heat.
- Combine the flour, baking powder, salt and sugar in a medium bowl.
- Whisk together the eggs, ricotta cheese, milk, lemon juice and lemon zest in a large bowl. Gradually stir in the dry ingredients until they are just combined (do not over mix). Fold in the blueberries.
- Brush the griddle with butter and spoon about one-quarter cup of the batter onto the griddle. Cook until the edges have just started to brown and little bubbles appear on the surface. Flip the pancakes over and continue to cook until lightly browned on the other side as well.