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: Claudia Davis
Cuisine: American
Serves: 4
Prep time:
Cook time:
Total time:
Ingredients
- 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
Instructions
- Place the dry ingredients flour, salt, baking powder in a large bowl and mix well
- In a mixer bowl place ricotta cheese and sugar mixing well on low speed
- Add eggs one at a time mixing well
- Add milk and mix well
- Slowly add the dry ingredients mixed in the bowl and mix well on low speed
- Add vanilla extract and the lemon zest continuing to mix
- At this point you should have a mixture butter milk consistency
- Pour half a ladle of the batter on a medium hot griddle (you can use a pan if you din have a griddle)
- Place blueberries on the top of the pancake
- 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.
- Flip on the other side and cook for another minute or so
- Repeat until all the batter is gone
- Serve with honey, maple syrup or just sprinkle with confectioner sugar. Enjoy!
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