Description
Delicious and fluffy pancakes made with ricotta, blueberries, and lemon.
Ingredients
Scale
- 2 cups (240g) all-purpose flour, sifted
- 1/21/2 teaspoon (2g) baking soda, fresh
- 1 tablespoon (12g) baking powder, fresh
- 2 tablespoons (25g) sugar
- 1/81/2 teaspoon (1g) salt
- 11/2 teaspoon (5ml) vanilla extract, pure
- 1 cup (240ml) milk
- 2 large eggs
- 1/2 cup (120g) ricotta cheese, full-fat
- zest from 1 lemon
- 2 tablespoons (30ml) lemon juice
- 1 cup (150g) blueberries, fresh or frozen
- maple syrup (and butter for serving)
Instructions
- Mix Wet Ingredients: Start by whisking together the ricotta, eggs, and lemon juice in a bowl. You will want a smooth and creamy mixture that smells fresh and zesty. Just be careful not to overmix; it could make your pancakes tough.
- Combine Dry Ingredients: In another bowl, stir together the flour, baking powder, and a pinch of salt. As you mix, enjoy the airy feel of the flour blending. Keep an eye out for clumps, as a well-mixed dry blend produces pancakes that rise evenly.
- Mix Batters Together: Gently fold the dry ingredients into the wet mixture. You are aiming for a thick batter that still has a little lumpiness; overmixing can lead to flat pancakes. Try to stop mixing once you see no dry ingredients.
- Prep Blueberries: Toss the blueberries in a bit of flour before adding them to the batter. This helps prevent them from sinking to the bottom while cooking. If you skip this step, you might find your blueberries all clumped together.
- Cook Pancakes: Heat a nonstick skillet over medium-low heat and add a touch of oil. When the skillet is hot and you see a bit of shimmering, ladle in some batter. You should hear a delightful sizzle as they touch the pan.
- Flip & Finish Cooking: Wait until you see bubbles forming on the top before flipping. They should look slightly dry around the edges. If you flip too soon, they might not hold together well. Once flipped, cook until golden brown on the other side and fluffy throughout.
- Let Them Rest: After cooking, let the pancakes rest on a plate, loosely covered with a towel to keep warm. This allows the steam to finish cooking them through and keeps them tender.
Notes
- Storage Tips: Cooked pancakes can be stored in the fridge and reheated in a low oven (300 degrees F) for a few minutes.
- Expert Tips: Use full-fat ricotta for the best texture. Do not overmix the batter to keep pancakes tender. Cook pancakes over medium-low heat for even cooking. If the batter feels too thick, adding a splash of milk can help achieve a smoother consistency. Ensure your griddle is preheated to prevent sticking. For the best texture, letting the batter sit for a few minutes can improve fluffiness.
- Reheating Instructions: Reheat cooked pancakes in a low oven set at 300 degrees F for a few minutes until warmed through.
- Serving Suggestions: Serve pancakes with a dollop of whipped cream or top with powdered sugar and extra blueberries. Pair with crispy bacon for a savory contrast.
- Recipe Variations: Replace blueberries with any other berries like raspberries or strawberries. Add a sprinkle of poppy seeds for a different flavor. Substitute lemon juice with orange juice for a citrus twist.
- Ingredient Notes: Choosing good-quality all-purpose flour contributes to the pancakes’ fluffiness. Always use fresh lemons for the best aroma and taste. For an egg-free version, consider using a flax egg or mashed banana.
Nutrition
- Serving Size: 1 pancake
- Calories: 262
- Sugar: 9g
- Sodium: 199mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 68mg