These pancakes are the perfect blend of fresh citrus and sweet berries, offering a breakfast option that's both uplifting and satisfying. The ricotta adds a rich creaminess that complements the flavors beautifully, making them somewhat addictive. They’re visually stunning and easy to make, ensuring you’ll impress your guests or family with minimal effort.
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- 1 cup ricotta cheese
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup blueberries
- 2 tablespoons butter, for cooking
- Maple syrup, syrup, for serving
- Extra blueberries, blueberries, for serving
Instructions
- In a bowl, combine the ricotta cheese, eggs, milk, and lemon zest, mixing until smooth.
- In another bowl, whisk together the flour, baking powder, sugar, and salt.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Carefully fold in the blueberries, being mindful not to overmix.
- Heat a non-stick skillet or griddle over medium heat and melt a small amount of butter.
- Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for another 2-3 minutes, until golden brown and cooked through.
- Repeat with the remaining batter, adding more butter as needed.
- Serve the pancakes warm with maple syrup and extra blueberries.
Nutrition
Serving: 100g | Calories: 320kcal | Carbohydrates: 40g | Protéines: 10g | Fat: 14g | Sucre: 12g