Lemon Ricotta Blueberry Pancakes
A creamy lemon ricotta pancake with blueberries. SO delicious and the perfect elevated pancake for brunch!
Servings: 15 pancakes
Calories: 135kcal
Cost: $10
Equipment
- skillet
- 3 mixing bowls
Ingredients
- 2 eggs, yolks and whites separated
- 375 g whole milk
- 100 g ricotta cheese
- 250 g ripe sourdough starter
- 1 teaspoon vanilla extract
- 325 g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 50 g sugar
- ½ stick unsalted butter, melted
- 1 tablespoon lemon zest
- ¼ cup lemon juice
- blueberries
Instructions
- Start by separating the eggs into two bowls, one for yolks and one for whites. Combine yolks, milk, ricotta, vanilla, lemon zest, and lemon juice. Stir to incorporate.
- In a separate bowl, combine flour, baking soda, baking powder, salt, and sugar. Whisk together. Add the wet mixture you just created to the dry mixture and stir until just combined. Then stir in the melted butter.
- Whisk the egg whites until they have stiff peaks and then fold them into the mixture.
- On a hot skillet, add ¼ cup of pancake mix. Drop your blueberries onto the pancakes, and flip after 3-4 minutes, or when you have nice big bubbles in the batter. Fry for another 3 minutes and then place on a wire rack to cool. Serve with syrup, butter, and more lemon zest.
Notes
- Before you stir in the butter, it needs to be completely cooled.
- When combining wet and dry ingredients, mix until just combined. Don't over mix.
- Let pancake mix sit for 5 minutes before you add it to the pan to let it rise slightly.
Nutrition
Calories: 135kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 277mg | Potassium: 60mg | Fiber: 1g | Sugar: 4g | Vitamin A: 182IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg