Lemon Ricotta Blueberry Pancakes
  • CourseBreakfast
  • CuisineKid-Friendly, Vegetarian
  • 1cup all-purpose flour
  • 1/4cup sugar
  • 1tsp baking powder
  • 1/4tsp salt
  • 1cup ricottapart-skim
  • 2large egg
  • 1/2cup milklow-fat
  • 2tsp lemon zestgrated
  • 1tsp lemon extract
  • 1-1/2cups blueberries
  1. Whisk flour, sugar, salt, & baking powder together. In a separate bowl, whisk ricotta, egg yolks, milk, lemon zest, & vanilla. Stir flour mixture in to egg mixture.
  2. Beat egg whites at high speed until peaks from. Gently fold into mixture.
  3. Grease a skillet over medium heat & pour in 1/4 C batter topped with about 10 blueberries. Flip when edges are dry.
  4. Top with lemon zest, confectioner’s sugar & blueberries to garnish.