Lemon Ricotta Pancakes with Blueberries

Lemon Blueberry Ricotta Pancakes with Sweet Ricotta Cream

Lemon and blueberries are a match made in heaven. I'm not a big fan of pancakes but I'll occasionally order chocolate chip pancakes (extra chocolate please!). A few weeks ago I had ricotta pancakes for the first time and instantly fell in love. They were so light and airy due to the ricotta and had an exciting burst of lemon flavor. This recipe is my first attempt to recreate them. Although not as pillowy as my first experience, these pancakes really satisfied my month long craving. Light and creamy with little blueberry presents hidden within the pancakes -YUM. I topped them with a few more blueberries, maple syrup, and a spoon of sweet ricotta that melted beautifully over the pancakes.

Lemon Ricotta Pancakes with Blueberries

yields: 5 small pancakes

3/4 cup of ricotta

1/3 cup of sugar

1 egg 

1 tablespoon of milk

1/3 cup of flour

the zest of 1 lemon

1/2 cup of blueberries

Mix the ricotta cheese and the sugar. Save a teaspoon of the sweet ricotta mixture to top the pancakes. Mix in the egg, milk and lemon zest. Stir in flour and add the blueberries last. Heat the pan over medium heat and spray with oil. Use a 1/3 cup measuring cup to pour the batter for even sized pancakes and cook for 3-5 minutes per side. Serve immediately with a dollop of sweetened ricotta and fresh blueberries. Drizzle maple syrup on top if desired.