Breakfast should be an experience to start your day for a special occasion or anytime. You deserve it! The fresh and creamy elements of these pancakes are so pleasing to the palate that ordinary flap jacks just can’t make the cut! Using basic ingredients, you too can be an aficionado creating one of the most loved breakfast foods of all time!
Lemon Blueberry Ricotta Pancakes
by Linda Annunziata
Ingredients:
2 cups Buttermilk Pancake Mix
3 teaspoons baking powder
3 eggs
½ cup whole milk ricotta cheese
½ ripe banana mashed
1 cup milk
¼ cup canola oil
3 teaspoons fresh lemon juice or extract
Zest of one lemon
1 cup fresh blueberries
Instructions:
Combine the pancake mix and baking powder and stir completely. Crack 3 eggs into the mix and break up with a fork and then add the mashed banana and oil. Stir lightly with the fork. With a rubber spatula fold in the ricotta, half of the milk and the lemon juice, saving the zest for last. DO NOT over stir. The batter will be thick and lumpy. You may gradually add more of the milk if it is too thick but don’t overdo it.
Fold in the lemon zest, cover the bowl and set aside for 30 minutes. For the best pancakes the mixture can also be refrigerated overnight! Stir in a drizzle of milk as needed before you begin.
Heat a large griddle pan on medium heat with butter being careful not to burn the butter. Drop a spoonful of batter onto the pan and place a few blueberries on top of each. When the edges look golden and bubbles form on top, flip the pancake and cook for another couple of minutes. Place a small pat of butter on each pancake, remove from the pan and stack them on a serving dish. Cover the pancakes with a glass dome until ready to serve.
These delicious pancakes can be complimented with serving suggestions like pure maple syrup, honey, more fresh blueberries, dusting of powdered sugar, Crème Fraîche or my personal favorite: Lemon Curd!
You're off to a great start to your day! Scrumptious!
