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Lemon Ricotta Blueberry Pancakes
Cloud-soft pancakes made with whole-milk ricotta and bright lemon zest, studded with blueberries that burst on the griddle.
Method
Mix the dry ingredients
Whisk flour, sugar, baking powder and salt in a large bowl.
Make the ricotta batter
In another bowl, whisk ricotta, milk, egg yolks, lemon zest and juice. Fold into the dry mix until just combined.
Whip the whites
Beat the egg whites to soft peaks, then fold in gently. The batter should look airy and a little streaky.
Griddle
Heat a buttered pan over medium-low. Pour ⅓-cup rounds, scatter on blueberries, and cook 2–3 minutes until bubbles set at the edges.
Flip and finish
Flip and cook 2 minutes more until golden. Serve with maple syrup and extra lemon zest.
Times are averages from our home test kitchen and may vary. Always cook to safe internal temperatures. See our disclaimer.