We all know how yummy blueberries and lemon taste together, so adding some ricotta to the mix could only make things better. These pancakes are incredibly light and fluffy, and so satisfying. This is also a wonderful master pancake recipe as it will work without the addition of ricotta, berries and lemon. You could use the recipe as a basic buttermilk recipe or you could add other types of fruit or berries.
Ingredients
-
1 ½ cups self-rising flour
-
¼ cup sugar
-
4 eggs, separated
-
1 ½ cups buttermilk ( make buttermilk by adding a tablespoon of vinegar or lemon juice to the milk and letting it sit for 5 minutes)
-
1 ½ teaspoons vanilla
-
½ cup ricotta cheese
-
1 heaping tablespoon lemon zest
-
1 1/2 cups fresh Organic Blueberries
-
1/4 teaspoon salt
-
1/8 teaspoon cream of tartar
Instructions
- Place the flour, sugar and salt in a large bowl and give them a quick stir.
- Add the egg yolks, buttermilk, ricotta, vanilla, lemon zest and mix just until combined (don’t worry about the lumps).
- In another bowl, whisk the egg whites and cream of tartar with an electric beater until stiff peaks form.
- Add the blueberries and egg whites to the batter and fold the mixture together.
- Cook on a medium/high griddle or pan that has been lightly coated with butter.
- Ladle the batter onto the hot griddle or pan (I use approximately 1/3 cup of batter per pancake).
- Allow to cook long enough for bubbles to appear on the tops of the pancakes before flipping them. Cook until golden brown.
- Serve with warm maple syrup and a handful of fresh berries.
Related
