I know, this is more of a holiday/weekend breakfast when you have actual time to make it but also to enjoy it! But you can absolutely prep the batter the day before and just cook your pancakes in the morning.
Those pancakes are very moist and fluffy, have a nice lemony flavor and blueberries really add some acidity and a pop of color. We are big fans here, the batch didn’t last very long.
Lemon & blueberries ricotta pancakes (18 pieces) :
- 200g flour
- 50g sugar (or honey)
- 2 eggs
- 250g ricotta
- 250ml milk
- 1 tsp baking powder
- 1 lemon (juice and zest)
- 1 tsp vanilla extract
- 100g blueberries
- A pinch of salt
Put the egg yolks in a bowl and the whites in a separate bowl.
Add a pinch of salt to the whites and beat with a hand-mixer until soft peak forms.
Zest the lemon.
In a big bowl, add flour, sugar, baking powder, lemon zest and a pinch of salt.
In the yolks bowl, mix the ricotta, milk, lemon juice and vanilla.
Pour the yolk mixture into the dry ingredients and mix with a wooden spoon until well combined. Do not overmix.
Add the whites and fold it in with a spatula.
Heat a pan with a little bit of butter, put a spoonful of batter in the pan and add a few blueberries on top.
Let it cook until it bubbles well. Flip the pancakes and cook it for about 2 minutes.
Repeat until you are done!
Enjoy with some whipped cream.