Lemon Blueberry Ricotta Pancakes

by beth on August 17, 2012


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As I may have men­tioned, only about 500 mil­lion times, I love lemon & blue­ber­ries & pan­cakes. And I love break­fast any time of the day. So yes­ter­day when I real­ized my ricotta & blue­ber­ries needed to be used up or else I’d lose them. For­ever. I decided it was a break­fast for din­ner kind of day, er, I mean evening. Oh, heck you know what I mean! Work with me peo­ple! Any­way, I fig­ured why not whip up a batch of Lemon-Blueberry Ricotta Pancakes.

I had them once when Mike & I went out to eat. Alone. For brunch. And ever since that fate­ful brunch I have been in love with them & have writ­ten in frag­mented sen­tences. Light, fluffy with a bright lemon zing and the sweet­ness of the blue­berry mar­ried together in what one of my kids deemed “a per­fect lit­tle cake.” Bonus is they are so easy to make at home, as any pan­cakes are.

What You Need:

3 Cups All Pur­pose Flour

2 Table­spoons & 1 Tea­spoon Bak­ing Powder

2 Tea­spoons Salt

1/3 Cup Gran­u­lated Sugar

2 1/2 Cups Milk

2 Tea­spoons Vanilla

1 Cup Light or Full-Fat Ricotta {do not use fat-free}

2 Table­spoons & 1 Tea­spoon Lemon Juice

1/4 Cup Butter

2 Eggs

1 1/2 — 2 Cup Fresh {or frozen} Blueberries

makes 20–24 pan­cakes {depend­ing on size}

How To Put It Together:

Sift together all your dry ingre­di­ents (flour, bak­ing pow­der, salt, sugar) with a sifter into a bowl. Or if you do not want to sift them all together you can use a whisk and whisk the ingre­di­ents all together in a bowl. Melt your but­ter in a dish (on a grid­dle or the microwave). Add but­ter and other wet (eggs, vanilla, milk & ricotta) ingre­di­ents with a large wooden spoon or a spat­ula. Mix the dry & wet together in your mix­ing bowl. Now add in your lemon juice, mix in fully. Then gen­tly fold in the blue­ber­ries. Place your mixed bat­ter by the spoon­ful onto a hot grid­dle or pan. The pan­cakes are ready to flip when the edges begin to bub­ble up. Flip & brown the other side.

A few caveats: DO NOT get too rough with the blue­ber­ries or they will turn your whole bat­ter into a blue bat­ter, which is cool and all but might not be what you are going for. Although on a day when you want to cel­e­brate Percy Jack­son it might be fun {10 points for those who know why you’d make blue pan­cakes or waf­fles or other blue food}. Also, don’t worry about mak­ing it totally lump free, lumps aren’t your enemy in pan­cakes (on your thighs they are, in the pan­cakes a few lumps are good).

Then top it all off with your favorite condi­ment; be it fresh berries, a berry com­pote, maple syrup or pow­ered sugar. Why? Because you only live once.

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{ 6 comments… read them below or add one }

1 Chung-Ah | Damn Delicious August 17, 2012 at 3:25 pm

I’ve made lemon ricotta pancakes before and they’re my absolute favorite! Your gorgeous pancakes are reminding me to make them again!

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2 Denise August 17, 2012 at 3:39 pm

I’m on somewhat of a ricotta pancakes kick, so this lemon blueberry variation is definitely calling my name. They look lovely!

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3 ally August 17, 2012 at 8:56 pm

these are perfect pancakes! yum! your icing sugar is such a lovely touch!
xo
http://allykayler.blogspot.ca/

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4 Julia {The Roasted Root} August 21, 2012 at 3:56 pm

I adore pancakes in all forms and flavors and have never tried a ricotta pancake. Sounds delicious and will definitely be the recipe I follow next time I make pancakes! The blueberries look yummy on top too!

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5 val March 14, 2013 at 5:16 pm

breakfast

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6 PAULA HOKKANEN April 21, 2013 at 7:55 pm

We made the Lemon Blueberry Ricota Pancakes, OMG YUMMY!!!!!!! We also put a small dab of a blueberry compote that we had made a day prior. WOW we enjoyed this recipe so much that we posted your link to this on our facebook page and our website fb page as well. I give this recipe 5 stars!!!!! This will be a “keeper” recipe, meaning it will be one that we will continue to make for years to come ;-) Thanks Paula, Cole and Terry!

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