Lemon Blueberry Ricotta Pancakes Flavorful Morning Treat

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 1 cup ricotta cheese
• 1 large egg
• 0.25 cup milk (or almond milk for a dairy-free option)
• 0.25 cup granulated sugar
• 1 unit zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 1 cup fresh blueberries (plus extra for serving)
• as needed unit butter or oil for cooking

Instructions

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2. In another large mixing bowl, combine the ricotta, egg, milk, sugar, lemon zest, and lemon juice, mixing until smooth.
3. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
4. Fold in the fresh blueberries, ensuring they are evenly distributed in the batter.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 3-4 minutes or until bubbles form on the surface.
7. Flip the pancakes and cook for an additional 2-3 minutes or until golden brown and cooked through.
8. Remove from the skillet and keep warm while you repeat with the remaining batter.