BLUEBERRY LEMON RICOTTA PANCAKES
Number Of Ingredients 13
Steps:
- Heat up a cast iron griddle or pan on medium heat before you begin. Make sure it gets nice and hot before you start cooking the pancakes. Beat together the egg, milk, ricotta cheese, lemon zest, vanilla and melted butter in a large measuring cup. Whisk the flour, baking powder, and salt in a separate bowl. Gradually add the wet mixture into the dry mixture. The dough will be a little lumpy. Let it sit for about five minutes. It will puff up, if it is too thick, add a little more milk. Add a generous amount of butter to the griddle, then lower the heat to a medium low temperature. Spoon large circles of batter onto the griddle. Cook on the griddle for a few minutes add blueberries to each pancake, and flip, cooking a few more minutes on the other side. A good rule of thumb is to wait until the bubbles stop popping and reforming on the raw side of the dough before flipping. Keep the pancakes warm in a 200 degree oven while cooking the remaining cakes. Whisk together the lemon juice, powdered sugar, and milk in a small bowl. It it is too thin, add a little more powdered sugar. If it is too thick, add a little more milk! Heat slightly if desired. Drizzle the syrup over the pancakes and serve warm!
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Alson Lama
[email protected]I'm not sure what went wrong, but these pancakes were a complete disaster. They were burnt on the outside and raw on the inside. I'll never try this recipe again.
MD Israfil Howlader
[email protected]These pancakes were a waste of time and ingredients. I won't be making them again.
Sajid Artist calligrapher
[email protected]I wouldn't recommend this recipe. The pancakes were bland and the texture was off.
Tania Akter
[email protected]These pancakes were okay, but nothing special. I've had better.
Moiz Raja
[email protected]Meh.
Qandeel Fatima
[email protected]I had high hopes for these pancakes, but they were a bit disappointing. The batter was too thick and the pancakes were dry and crumbly. I think I'll stick to my old pancake recipe.
Maryum Majeed
[email protected]These pancakes were a bit too tangy for my taste, but my husband loved them. I think next time I'll use less lemon zest.
Md Hack
[email protected]I love these pancakes! They're so easy to make and always turn out perfectly. The ricotta cheese makes them so fluffy and the blueberry and lemon flavors are amazing. I highly recommend this recipe.
Cheyden Johnson
[email protected]Wow! These pancakes were so good! The ricotta cheese made them so fluffy and moist, and the blueberry and lemon flavors were perfectly balanced. I will definitely be making these again!
Deo Makoma
[email protected]These pancakes were easy to make and turned out perfectly. The flavor is amazing, with the blueberry and lemon complementing each other perfectly. I will definitely be making these again!
Priest Hannans
[email protected]I made these pancakes for a brunch party and they were a huge success! Everyone raved about how delicious they were. The ricotta cheese made them so tender and flavorful. I highly recommend this recipe!
shean barnes
[email protected]These pancakes were a hit with my family! My kids loved the sweet and tangy flavor, and my husband and I appreciated the light and airy texture. We'll definitely be adding this recipe to our regular breakfast rotation.
Masood Vlogs
[email protected]I've tried many blueberry pancake recipes, but this one is by far the best. The ricotta cheese makes them so fluffy and moist, and the lemon zest adds a nice brightness. I'll definitely be making these again!
Girls D
[email protected]These pancakes are a delightful burst of flavor! The blueberry and lemon complement each other perfectly, and the ricotta cheese adds a lovely richness. I topped mine with fresh blueberries and a drizzle of maple syrup, and they were absolutely divin