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5
from 1 vote
Lemon Ricotta Blueberry Pancakes
Course:
Breakfast
Cuisine:
Kid-Friendly, Vegetarian
Ingredients
1
cup
all-purpose flour
1/4
cup
sugar
1
tsp
baking powder
1/4
tsp
salt
1
cup
ricotta
part-skim
2
large
egg
1/2
cup
milk
low-fat
2
tsp
lemon zest
grated
1
tsp
lemon extract
1-1/2
cups
blueberries
Instructions
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.
Beat egg whites at high speed until peaks from. Gently fold into mixture.
Grease a skillet over medium heat & pour in 1/4 C batter topped with about 10 blueberries. Flip when edges are dry.
Top with lemon zest, confectioner’s sugar & blueberries to garnish.