Zesty Lemon & Blueberry Pancakes

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Serves: Makes 12 pancakes

Cuisine: Breakfast

Skill Level: Easy

 

INGREDIENTS

• 1-1/2 cups (375 mL) All-purpose flour
• 2 tsp (10 mL) Baking powder
• 1/4 tsp (1 mL) Salt
• 1 cup (250 mL) Ricotta Cheese
• 3/4 cup (175 mL) Milk
• 1 Egg
• 3 tbsp (45 mL) Granulated sugar
• 1/4 cup (50 mL) Unsalted butter, melted
• 1 tbsp (15 mL) Grated lemon rind
• 2 tbsp (25 mL) Fresh lemon juice
• 1/2 tsp (2 mL) Pure vanilla
• 1 cup (250 mL) Fresh blueberries

 

 

METHOD

1. In a large bowl, whisk together flour, baking powder and salt.
2. In a blender, add ricotta, milk, egg, sugar, 2 tbsp (25 mL) of the butter, lemon juice and vanilla; blend until smooth. Pour over flour mixture; stir until just combined. Fold in your blueberries and lemon rind (the batter will be thick!)
3. Heat a large frying pan over medium heat; add 1 tbsp (15 mL) of the butter. Using 1/4 cup (50 mL) dry measuring cup, spoon batter into pan, smoothing and pressing top until 1/2-inch (1 cm) thick; do not let pancakes touch. Cook for about 3 to 4 minutes or until golden brown around edges of pancake bottoms.
4. Using a spatula, flip the pancakes, pressing lightly until 1/2-inch (1 cm) thick. Cook for another 3 to 4 minutes or until fluffy and cooked through. Transfer to a platter and repeat with remaining batter, adding remaining butter after six pancakes are cooked.

 

 

SHOPPING LIST

Camberwell Market Fruit & Veg

• Lemon
• Fresh Blueberries

 

Nick and Sue’s Gourmet Deli or Camberwell Market Deli

• Unsalted Butter
• Ricotta Cheese
• Milk

 

Golden Rooster or Camberwell Market Poultry

• Eggs

 

Pantry Items

• Baking Powder
• All Purpose Flour
• Pure Vanilla
• Granulated Sugar
• Salt