Blueberry Lemon Ricotta Pancakes.
Serves 12
15 mins prep
15 mins cook
30 mins total
These pancakes are made with a touch of fresh ricotta cheese, a little squeeze of lemon, and swirled with plenty of sweet blueberries. They're light, extra fluffy, perfectly sweet, and all around delicious. Perfect for a lazy weekend morning breakfast!
Poppy-Seed Lemon Syrup
Congratulations!
Save $4 cashback on SUE BEE® Sea Salt Honey. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on SUE BEE® Sea Salt Honey. Scan QR-code and claim coupon
1. In a large mixing bowl, whisk together the buttermilk, ricotta, eggs, butter, honey, vanilla, lemon juice, and lemon zest. Stir in the flour, baking powder, and salt. Stir until just combined. It's OK if the batter is a little lumpy. If the batter feels a little too thin, add 1/4 cup additional flour.
2. Fold in the blueberries, and if desired 2-4 tablespoons of the blueberry jam, for an extra berry filled pancakes. Allow the batter to sit 5-10 minutes.
3. Heat a large skillet or griddle over medium heat and add a little butter, or spray with cooking spray. Pour about 1/4 cup pancake batter onto the center of the hot pan. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.
4. To make the syrup, warm the maple, poppy-seeds, and lemon zest over low heat.
5. Serve the pancakes topped with the poppy-seed syrup, butter, and fresh blueberries, if desired.
