Blueberry Lemon Ricotta Pancakes Topped with Blueberry Syrup
Enjoy these fluffy, lemon ricotta pancakes, perfectly complemented by the sweet and tangy homemade blueberry syrup, for a delightful breakfast or brunch treat!
- Breakfast
Ingredients
- 1 cup White Mountain yogurt
- 1 cup ricotta or cottage cheese
- 3 eggs
- Juice of 1 lemon
- 1 cup flour
- 1/4 cup sugar
- 1/2 teaspoon baking soda
- A pinch of salt
- Butter or oil for cooking
- Ingredients for Blueberry Syrup: * 1 1/2 cups fresh or frozen blueberries * 1/4 cup sugar, honey, or maple syrup
directions
- Prepare the Blueberry Syrup: In a small saucepan, combine frozen blueberries and sugar. Cook over medium heat, stirring occasionally, until the blueberries have burst and the syrup thickens slightly, about 10 minutes. Remove from heat and set aside.
- Make the Pancake Batter: In a large bowl, whisk together ricotta cheese, White Mountain yogurt, eggs, lemon juice until smooth. In another bowl, mix flour, sugar, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side until golden brown, about 2 minutes more.
- Serve: Stack the pancakes on a plate and drizzle generously with homemade blueberry syrup. For an extra touch, top with a dollop of White Mountain yogurt and a sprinkle of fresh blueberries.
