Jump to Recipe Print Recipe
Having three boys that play sports our weekends are consumed with games.  We rarely have time to just hang around on Saturday or Sunday.  But this weekend our first game was not until 12noon on Saturday so I had time to make breakfast for the family.  This is a really easy recipe.  You can mix the dry ingredients and double the batch and save half in an air-tight container for later use.  Then all you need to do is add the wet ingredients!
Blueberries and lemon go so great together and you can almost always find blueberries year round, but if you cant then use strawberries or blackberries or raspberries.
We spend a lot of time in Colorado in the summers and there is a restaurant we go to often that makes these amazing pancakes.  I had to try and recreate them when I got back.  So here is my version of Lemon Ricotta Pancakes.
Print

Lemon Ricotta Pancakes

A decadent breakfast or brunch that is easy enough to make on a weekday morning. Use whatever fresh fruit is in season.

Servings 6

Ingredients

  • 3/4 Cup All-purpose flour
  • 1 Tablespoon Baking powder
  • 2 Tablespoons Sugar
  • 1/4 teaspoon Salt
  • 1 Cup Ricotta cheese (I use whole milk ricotta)
  • 2 Eggs
  • 2/3 Cup Milk
  • 1 lemon- zest and juice
  • blueberries
  • powdered sugar
  •  maple syrup

Instructions

  1. In a small bowl, whisk together flour, baking powder, sugar and salt.

  2. In a large bowl, whisk together eggs, ricotta cheese, milk lemon zest and juice.  Slowly mix in the dry ingredients with the wet ingredients until combined.  But do not over mix.  Lumps are ok.

  3. Heat skillet or griddle over medium high heat.  Grease with butter or cooking spray.

  4. Pour 1/4 cup batter onto griddle.  Flip when edges brown and bubble form on top.

  5. Serve with powdered sugar, syrup and blueberries.