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Blueberry-Lemon Ricotta Pancakes



My favorite meal of the day is breakfast, and my favorite breakfast food is pancakes. I absolutely have to have breakfast, or I feel like I can’t start my day, but the nice thing is I can eat breakfast any time of the day. It doesn’t matter if it’s breakfast, lunch, or dinner, any time is a good time for my favorite meal.




Recently, my husband and I stayed at a bed and breakfast in Michigan. It was beautiful, romantic, and the food they served was delicious. One of those mornings’ blueberry-lemon pancakes were on the menu. I was excited for that day to arrive, and when it did, it did not disappoint. I took one bite, and I was in love. The pancakes were light, fluffy, and the flavor combination was amazing. It was a dining experience I didn’t want to end. I enjoyed them so much I decided to ask the host if I could have the recipe. She checked with the chef, and the next day something slid underneath my door. It was a nice little note with the recipe included. I was so excited, and I couldn’t wait to try my hand at these when I returned home.


Recipe given to me by the inn keeper of bed and breakfast
Recipe from the inn keeper

Pancakes are simple enough to make, and this recipe is no exception. The most difficult part might be the zesting of the lemon. I followed the instructions exactly, but I was a little scared when it came to the lemon zest, and I felt like my pancakes could have had a touch more lemon flavor. So, my best piece of advice would be don’t be shy when you add your lemon. Other than that, everything should come together quickly. If you try these, you have to let me know what you think!


Blueberry-Lemon Ricotta Pancakes -adapted from NYT Cooking (lemon ricotta pancakes)


Ingredients:


¾ cup all-purpose flour

1 ½ teaspoon baking powder

¾ teaspoon fine salt

¼ cup sugar

1 lemon

1 ½ teaspoons pure vanilla extract

3 large eggs

¾ cup whole milk ricotta

¼ cup buttermilk, preferably whole milk

2 tablespoons unsalted butter, melted

Room temperature butter for cooking and serving

Blueberries, fresh or frozen*



Preparation:


Step 1

Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast iron skillet over medium low.


Step 2

Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.


Step 3

Generously butter the griddle, then drop a scant ¼ cup batter onto it. Repeat, spacing the rounds at least an inch apart. Drop desired number of blueberries right into the batter. Cook until the bottoms are golden brown, and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm.


*I used frozen wild blueberries for this recipe. I let them thaw before adding. These tend to be consistently sweet, so that is why they are my go-to when making blueberry pancakes, but feel free to use fresh as well.

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