Lemon Blueberry Ricotta Pancakes

and to ensure you are off to a great start today try these fluffy Lemon Blueberry Ricotta Pancakes they may be one of the best pancakes you’ll ever eat! Just imagine your favorite pancake recipe, now add an Italian flair to it with creamy ricotta and fresh lemon zest with juicy blueberries. These pancakes are melt-in-your-mouth soft and tender, they’re perfectly fluffy, and you’ll love that bit of brightness and tang from the lemon. These are the perfect pancakes for your Sunday. Freeze leftover pancakes to enjoy during the week. The recipe makes 16 pancakes using a 1/3 cup of batter for each.

Lemon Blueberry Ricotta Pancakes

Cooking Tips: Do not over-mix the batter. Doing so activates the flour's gluten and too much gluten development leads to tough pancakes. Also, let the batter rest after mixing it for 10 minutes. This gives the gluten time to relax, which in turn helps keep the pancakes tender. 

Ingredients:

• 1-1/2 cups flour
• 2 tablespoons sugar
• 1 teaspoon each of baking soda and baking powder
• `1/2 teaspoon cinnamon
• 1/4 teaspoon of salt
• 1-1/2 cups buttermilk
• 2 large eggs, separated
• 1 tablespoon of lemon zest
• 1 teaspoon vanilla
• 1/2 cup whole milk ricotta cheese, stir to soften
• Blueberries rinsed and patted dry on a paper towel 
• Butter for greasing griddle or cooking spray

Directions:

• Stir together the first six ingredients and set aside
• In another bowl whisk buttermilk, egg yolks, vanilla, and zest. Stir the flour mixture into the buttermilk mixture. Gently stir in ricotta cheese. 
• Beat egg whites at high speed until soft peaks form. Gently fold egg whites into batter and then fold in blueberries. 
• Set aside the batter to rest for 10 minutes.
• Grease and heat a non-stick griddle at 350 degrees. Splash a drop of water on the griddle. When the griddle sizzles ready to cook the batter. 
• Use 1/3 cup of batter for each pancake.  Keep warm in a single layer on a baking sheet in a 200-degree oven for up to 15 minutes. 
• Serve with butter and warmed syrup.

 

I've made a pot of Creamy Turkey Wild Rice to share with you.