Blueberry Lemon Ricotta Pancakes
6 portions
30mMake 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
1
2
Gather and portion ingredients.
3
Add the blueberries to a mixing bowl and top with sugar.
4
Stir the blueberries with the sugar and slightly squish the berries to release some juice. Let sit while you prepare the pancakes.
5
Add the pancake batter to a large mixing bowl and add the zest of one lemon to the bowl.
6
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.
7
Dollop about tablespoon sized pancakes into a non-stick skillet over medium heat and flip after about 4 minutes and browned on one side.
8
Cook remaining batter until all the pancakes are finished.
9
Add the sugared blueberries and a dollop of whipped cream to the top of the ricotta pancakes.
10
Enjoy with syrup if you like!
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