Description
Blueberry Ricotta Pancakes with Lemon Curd are a delightful breakfast indulgence that promises to elevate your morning routine. Imagine sinking your fork into fluffy pancakes infused with creamy ricotta and bursting with juicy blueberries, all drizzled with a bright, zesty lemon curd.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup ricotta cheese
- 3/4 cup milk
- 2 large eggs
- 1 tablespoon baking powder
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- Zest of one lemon
- 1 cup fresh blueberries
- Lemon curd for serving
Instructions
- In a bowl, whisk together flour, baking powder, and sugar.
- In another bowl, combine ricotta, milk, eggs, vanilla, and lemon zest until smooth.
- Gradually add dry ingredients to wet mixture; stir gently until just combined.
- Fold in fresh blueberries carefully.
- Heat a non-stick skillet over medium heat and lightly grease it. Pour about 1/4 cup of batter per pancake. Cook for 2-3 minutes until bubbles form; flip and cook for an additional 2 minutes until golden brown.
- Serve warm topped with lemon curd.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 320
- Sugar: 8g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg