Blueberry Ricotta Pancakes
Stampede is definitely a pancake-eating time of year! Take it up a notch and try a little something different with this ultimate, breakfast-for-one recipe for Blueberry Ricotta Pancakes. Enjoy three fluffy pillows of blueberry and lemony goodness with swirls of ricotta. So yum!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 1 serving
Ingredients
- 90 g ricotta
- 50 mL milk
- 1 egg, separated
- Zest of half a lemon
- 2 tablespoons lemon juice
- 40 g plain flour, sifted
- ¼ teaspoon baking powder
- Pinch of salt
- Handful of blueberries
Method
- Whisk together ricotta, milk, egg yolk, lemon zest, and juice.
- In separate bowl, stir together flour, baking powder, and salt.
- Add to ricotta mixture and gently stir in – be careful to not over mix.
- Fold in blueberries.
- In separate bowl, whisk egg white with an electric beater until stiff peaks form.
- Fold egg white into pancake batter.
- Put a frying pan on medium heat and add a generous knob of butter.
- Add spoonfuls of batter to pan (this should make three, large pancakes) and allow them to cook for 2 to 3 minutes on each side until golden and set.
- Serve with maple syrup or if you want an extra kick of blueberry, simmer together a handful of blueberries, a generous drizzle of maple syrup, and a squeeze of lemon juice until thick and syrupy – enjoy!
From londonbruncher.com
