Ricotta Blueberry Pancake

Ricotta Blueberry Pancake
Introduction: Ricotta blueberry pancake is a nice variation of the traditional American pancake. The addition of lemon zest gives it a special flavor in combination with the ricotta cheese. Blueberries are the added flavor bonus.
Prepared and Photographed by:
Cuisine: American
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 1 cup (200 g) all-purpose flour
  • 1 tbsp baking powder
  • ¼ cup (50 g) sugar
  • pinch of salt
  • 1 tsp vanilla extract
  • 1 cup (200 ml) milk
  • 2 eggs
  • 1 cup ricotta cheese
  • zest from 1 lemon
  • 1 cup blueberries
  • honey or maple syrup or confectioner sugar for serving
  1. Place the dry ingredients flour, salt, baking powder in a large bowl and mix well
  2. In a mixer bowl place ricotta cheese and sugar mixing well on low speed
  3. Add eggs one at a time mixing well
  4. Add milk and mix well
  5. Slowly add the dry ingredients mixed in the bowl and mix well on low speed
  6. Add vanilla extract and the lemon zest continuing to mix
  7. At this point you should have a mixture butter milk consistency
  8. Pour half a ladle of the batter on a medium hot griddle (you can use a pan if you din have a griddle)
  9. Place blueberries on the top of the pancake
  10. When the pancake starts bringing air bubbles to its surface it's time to flip, this should take about a couple of minutes, depending on the temperature of your griddle.
  11. Flip on the other side and cook for another minute or so
  12. Repeat until all the batter is gone
  13. Serve with honey, maple syrup or just sprinkle with confectioner sugar. Enjoy!


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