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Ingredients Lemon Ricotta Blueberry Pancakes:
- Take 1 cup a.p flour
- Take 1 1/4 cup sugar
- Provide 1/4 tsp - salt
- Make ready 1 cup for ricotta cheese
- Need 2 of eggs-seperated
- Require 1 1/2 cup - milk
- Provide 1 zest of lemon
- Give 1 tsp for vanilla extract
- Provide 1 1/2 cup of blueberries
- Get 1 tsp for baking powder
Lemon Ricotta Blueberry Pancakes process:
- Whisk together flour, sugar, baking powder & salt
- In other bowl whisk ricotta, egg yolks, milk, lemon zest and vanilla together
- Combine dry to wet ingredients
- Beat egg whites till they form soft peaks. Then fold whites into mixture to combine
- Turn griddle to medium/high and pour some batter to hot griddle.
- Add blueberries right after your pancake mix hits the hot surface
- Cook until little bubbles rise up, flip cook 2 or 3 mins on other side
- EAT!
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