Lemon Ricotta Blueberry Pancakes

Name: Lemon Ricotta Blueberry Pancakes
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup a.p flour; 1 1/4 cup sugar; 1/4 tsp salt; 1 cup ricotta cheese; 2 eggs-seperated; 1 1/2 cup milk; 1 zest of lemon; 1 tsp vanilla extract; 1 1/2 cup blueberries; 1 tsp baking powder

matter.of.taste @cook_3604726

Portland, Oregon

Best Brinner ever!

matter.of.taste @cook_3604726

Portland, Oregon

Best Brinner ever!

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Ingredients

15 mins

4 servings

1 cupa.p flour
1 1/4 cupsugar
1/4 tspsalt
1 cupricotta cheese
2eggs-seperated
1 1/2 cupmilk
1zest of lemon
1 tspvanilla extract
1 1/2 cupblueberries
1 tspbaking powder

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Steps

15 mins

1

Whisk together flour, sugar, baking powder & salt
2

In other bowl whisk ricotta, egg yolks, milk, lemon zest and vanilla together
3

Combine dry to wet ingredients
4

Beat egg whites till they form soft peaks. Then fold whites into mixture to combine
5

Turn griddle to medium/high and pour some batter to hot griddle.
6

Add blueberries right after your pancake mix hits the hot surface
7

Cook until little bubbles rise up, flip cook 2 or 3 mins on other side
8

EAT!