Did you know we have a mobile site?

Skip Ribbon Commands Skip to main content
My Access Login
Advanced Search
Bookmark and Share
January 28
It's National Blueberry Pancake Day!

LemonBlueberryPancakes.jpg
Celebrate blueberries and pancakes with this simple and delicious recipe.

Ingredients

1 egg

13/4 cups milk

1/2 cup ricotta cheese

2 tbsp butter, melted

11/2 cups flour

3 tsp baking powder

2 tbsp sugar

1/2 tsp salt

1/2 tsp vanilla

1 cup fresh or frozen blueberries

1 lemon, zested and juiced

1 cup powdered sugar

1 tbsp milk

Directions (makes 1 dozen pancakes)

  1. Preheat your griddle or pan griddle or pan over medium heat. 
  2. Beat together the egg, milk, ricotta cheese, lemon zest, vanilla and melted butter in a large bowl.
  3. Whisk together the flour, baking powder, and salt in a separate bowl.
  4. Gradually combine the wet mixture into the dry mixture. The dough will be a little lumpy.
  5. Let it sit for about five minutes. The batter will puff up. If it is too thick, add a little more milk.
  6. Butter or oil the griddle and lower the heat to medium low.
  7. Spoon large circles of batter onto the griddle. Cook on the griddle for a few minutes until the pancake begins to set, and then add blueberries to each pancake. Once the bubbles stop popping, flip the pancake and cook for a few more minutes on the other side.
  8. Keep the pancakes warm in a 200 degree oven while cooking the remaining cakes.
  9. To make the lemon syrup, whisk together the lemon juice, powdered sugar, and milk in a small bowl. Add more powdered sugar or milk until you reach your desired consistency.
  10. Drizzle the syrup over the pancakes and serve warm!

 

Source: The Spruce  

Comments

There are no comments for this post.