Blueberry Ricotta Pancakes

Pancakes are such a North American tradition. Classic flavours using our fresh in season

Blueberries

hit the spot on a lazy weekend morning or brunch!

This recipe adds a light fluffiness using my European background additional ingredient of

Ricotta

 Not only does it add rich flavor but it makes the pancake fluffy and it's full of protein and calcium.

Think outside the box and add any nuts, dried fruits or natural flavourings you like.

 

 

Dry Ingredients:

1 cup flour

1 cup wheat flour

2 tbsp brown sugar

1 tbsp baking powder

pinch of salt

 

Wet Ingredients:

2 lg. eggs

2 cups milk or non dairy milk

1/4 cup ricotta

1 tsp  vanilla extract

1 tsp grated lemon rind

 1 cup blueberries (or a mixture of your favourite berry)

 

Mix wet ingredients together with a fork, whisking until smooth.

Pour into mixed dry ingredients. Stir only until no flour shows. Set aside to rest.

Preheat a large skillet on #6 or #7. Grease with a small pat of butter or oil.

Drop batter onto skillet with a ladle.  Allow to cook for approx. 5 min until bubbles which form on batter burst and the top of the pancake looses it's shine.

Using a spatula, flip pancake and continue to cook through another 3 minutes.

Place on a warm plate for stacking or eat immediately while hot~

 

Enjoy with love!