Description
Blueberry Ricotta Pancakes with Lemon Curd are a delightful breakfast treat that combines the lightness of fluffy pancakes with the rich creaminess of ricotta cheese and bursts of sweet blueberries. Topped with tangy lemon curd, these pancakes offer a perfect balance of flavors, making them an ideal choice for lazy Sunday mornings or festive brunches. Easy to whip up and customizable, they can be dressed with whipped cream or served alongside crispy bacon for a savory twist. Indulge your taste buds with this gourmet pancake experience, sure to impress your family and friends.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup ricotta cheese
- 2 large eggs
- 1/4 cup milk
- Zest of 1 lemon
- 1 cup fresh blueberries
Instructions
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix ricotta cheese, eggs, milk, and lemon zest until smooth.
- Gently combine dry ingredients with wet mixture until just mixed; small lumps are okay.
- Fold in fresh blueberries carefully.
- Heat a non-stick skillet over medium heat. Pour about a quarter cup of batter for each pancake.
- Cook until bubbles form (about 2 minutes), then flip and cook for another 2 minutes until golden brown.
- Serve warm topped with lemon curd and extra blueberries.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (approximately 180g)
- Calories: 320
- Sugar: 10g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 105mg