By Teesh E.
Lemon ricotta blueberry pancakes
13 steps
Prep:15minCook:5min
Sweet enough to eat without maple syrup and fluffy enough to melt in your mouth, these blueberry pancakes are a real treat.
Updated at: Thu, 17 Aug 2023 14:06:51 GMT
Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
30
High
Nutrition per serving
Calories324.4 kcal (16%)
Total Fat8 g (11%)
Carbs48 g (18%)
Sugars18.8 g (21%)
Protein14.8 g (30%)
Sodium378.9 mg (19%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
PREHEAT large griddle or skillet over medium heat.
Step 2
WHISK ricotta, egg yolks, milk, lemon zest, and vanilla in a large bowl.
Step 3
WHISK flour, sugar, baking powder, and salt in a medium bowl.
Step 4
STIR flour mixture into ricotta mixture just until combined. Do not over mix.
Step 5
BEAT egg whites with an electric mixer until soft peaks form.
Step 6
FOLD egg whites into pancake mixture just until blended. Do not over mix.
Step 7
GREASE griddle or skillet lightly with oil.
Step 8
POUR heaping 1/4 cup batter onto griddle and spread to make about 4-inch pancake.
Step 9
DROP about 10 blueberries onto pancake. You can use fresh or frozen, they taste the same.
Step 10
COOK 3 minutes, or until edges are dry and bubbles remain without disappearing.
Step 11
FLIP pancake and cook 1 to 3 minutes longer or until lightly golden on both sides.
Step 12
PLACE pancakes on a heatproof platter and keep warm in oven.
Step 13
REPEAT with remaining batter and blueberries.
Notes
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Crispy
Delicious
Easy
Go-to
Kid-friendly
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