Blueberry Lemon Ricotta Pancakes

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 02/15/2022, viewed by 1009 , 0 Comments
yield6 portionstotal time30m

Make something new out of a box of pancake mix! Adding ricotta to pancakes makes them super creamy and soft which is lovely with the addition of macerated blueberries and fresh lemon zest.

What you will need

15 oz Ricotta

2 cups Pancake Mix

1 1/4 cup Water

1 cup Blueberries

1/4 cup Sugar

1 Lemon

Maple syrup, optional

Whipped Cream, optional

(Nutritional facts 189 calories, 4.16 g fat, 31.87 g carbohydrates, 6.08 g protein, 14 mg cholesterol, 170 mg sodium)

How to cook

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Gather and portion ingredients.

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Add the blueberries to a mixing bowl and top with sugar.

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ase some juice. Let sit while you prepare the pancakes.

Stir the blueberries with the sugar and slightly squish the berries to release some juice. Let sit while you prepare the pancakes.

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 to the bowl.

Add the pancake batter to a large mixing bowl and add the zest of one lemon to the bowl.

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ed. Add a little more water if needed to get a pourable texture.

Add the ricotta cheese, juice of one lemon and the water. Stir until combined. Add a little more water if needed to get a pourable texture.

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 heat and flip after about 4 minutes and browned on one side.

Dollop about tablespoon sized pancakes into a non-stick skillet over medium heat and flip after about 4 minutes and browned on one side.

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Cook remaining batter until all the pancakes are finished.

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 ricotta pancakes.

Add the sugared blueberries and a dollop of whipped cream to the top of the ricotta pancakes.

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Enjoy with syrup if you like!

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