So this recipe is inspired by Carla Hall’s Lemon Ricotta Pancakes recipe. (For those of you who don’t know, I absolutely love Carla and am determined to go see her during a taping of The Chew one season.) I love the lightness of ricotta pancakes combined with the tartness of the blueberries and lemon, which is then tamed by the sprinkling of powdered sugar. Basically, this recipe is edible happiness. Let’s get cooking.
Lemon Blueberry Ricotta Pancakes
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 7-8
- Difficulty Level Novice
Ingredients
- 1 cup of all purpose flour (sifted)
- 1 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 2 tablespoons of dark brown sugar
- A dash of salt
- 1/2 cup of ricotta (strained)
- 3/4 cup of unsweetened almond milk
- 3 tablespoons of sweet cream butter (melted)
- 1 egg
- 1 teaspoon of vanilla extract
- 3/4 cup of fresh blueberries (washed and drained)
- 1 tablespoon of butter
- 1 lemon
- 3/4 cup of olive oil
- Powdered sugar
Instructions
- Sift the flour into a mixing bowl and stir in the baking powder, baking soda, sugar, and salt; set the bowl aside.
- In a separate mixing bowl, whisk together the ricotta, almond milk, butter, egg and vanilla extract.
- Whisk the ricotta mix into the flour mix until all of the ingredients have been thoroughly mixed into a creamy batter.
- Using a large spoon, gently stir in the blueberries. Be careful not to mash the blueberries or your pancake batter will turn purple.
- Bring a non-stick skillet to a medium heat, melt 1 tablespoon of butter in the skillet, and begin to scoop the batter into the pan. You'll need approximately 3 tablespoons of batter per pancake.
- Fry each side of the pancake until it is nice and golden, then remove it from the pan and set aside on a plate or baking sheet. Repeat this process until you have used all of the batter.
- Slice the lemon into small chunks. Place the lemon (skin on and with seeds) into a food processor or blender and add in the olive oil.
- Blend the lemon and oil until smooth and pour the lemon oil into a small serving bowl.
- Plate the pancakes, top them with as much lemon oil as you would like, sprinkle a bit of powdered sugar on top, and enjoy.
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