Lemon Blueberry Ricotta Pancakes
You can use any flour you wish in this recipe including gluten-free. I used Einkorn flour which is easier to digest. This recipe makes 6 pancakes.
Servings 2 servings
Ingredients
Pancakes:
- 1 ⅓ cup flour I used Einkorn, you can use any flour you wish including gluten free
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 eggs whisked together
- 1 teaspoon vanilla paste or extract
- ¾ cup milk
- ½ cup full fat ricotta cheese
- 1 Tablespoon melted butter or ghee plus more butter to grease pan
- zest of two medium lemons
- 1 cup fresh or frozen but thawed blueberries, separated
Ricotta Cheese Topping:
- ½ cup full fat ricotta
- zest of half a lemon
- real maple syrup
Instructions
- Use a microplane to zest lemons
Pancake prep:
- In a bowl whisk together flour, baking powder, baking soda and sea salt
- In a separate bowl, whisk eggs
- Add eggs, vanilla paste or extract, milk, ricotta, melted butter, lemon zest to bowl with flour, whisk well
- fold in 3/4 cup fresh or thawed frozen blueberries (reserve the last 1/4 cup of berries for garnish)
Topping:
- Use a fork to combine ricotta and lemon zest, warm syrup
- Heat griddle on medium flame, when pan is hot brush with butter
To Cook:
- Pour pancake batter by 1/3 cup onto griddle. Cook until the first side is golden (about 2-3 minutes) Gently flip and cook the second side until golden.
- Stack pancakes, top with ricotta mixture and berries, drizzle with warm maple syrup. Chow down.