ingredients

Lemon Ricotta Pancakes

2 ½ cups all-purpose flour

½ cup light brown sugar

2 tbsp + 1 tsp baking powder

1 tsp salt
4 eggs
10oz whole milk ricotta cheese
2 cups whole milk
1 tbsp lemon juice
1 tbsp lemon zest
2 tsp vanilla extract
butter, to cook
warm maple syrup
powdered sugar

Blueberry Syrup (optional)

12oz fresh blueberries
¼ cup granulated sugar
1 tsp lemon zest
½ cup water, plus more if needed

Lemon Ricotta Pancakes

Whisk the flour, brown sugar, baking powder, and salt together in a large bowl until incorporated.
In a separate bowl, beat the eggs. Add in the ricotta cheese and whisk until smooth. Add the milk, lemon juice, lemon zest, and vanilla to the egg mixture. Whisk to combine.

Slowly pour the wet ingredients into the flour mixture, whisking until the flour soaks up the liquid and the mixture is homogenous.
Heat a griddle or skillet over medium heat. Working in batches, add a tablespoon of butter at a time to the griddle or skillet and let melt (it will take only seconds).
Ladle the pancake batter onto the surface, creating your desired size pancakes and evenly spacing them apart. Cook on one side until golden brown and bubbles begin to form on the top. Using a spatula, flip the pancake over and finish cooking on the other side.

Keep the pancakes warm as you finish cooking all the batter.

Blueberry Syrup (optional)

Combine the blueberries, sugar, lemon zest, and water in a saucepan over medium-high heat. Let the sugar dissolve and the mixture begin to bubble.
Once the blueberries start to burst, cook for 2 minutes. Reduce the heat to medium-low and simmer for about 10 minutes until syrupy, stirring often.

To Serve

Serve the pancakes in a big stack with a piece of butter and lemon slice on top. Drizzle with a generous amount of maple syrup or blueberry syrup. Or, better yet, both! Sprinkle with powdered sugar to finish.