BLUEBERRY LEMON RICOTTA PANCAKES

Blueberry Lemon Ricotta Pancakes image

Number Of Ingredients 13

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1 egg
1 3/4 cups milk and an additional tablespoon
1/2 cup ricotta cheese
2 tablespoons melted butter
1 1/2 cups flour
3 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
1 zest of one lemon
1 cup frozen or fresh blueberries
1 juice of one lemon
1 cup powdered sugar

Steps:

Heat up a cast iron griddle or pan on medium heat before you begin. Make sure it gets nice and hot before you start cooking the pancakes. Beat together the egg, milk, ricotta cheese, lemon zest, vanilla and melted butter in a large measuring cup. Whisk the flour, baking powder, and salt in a separate bowl. Gradually add the wet mixture into the dry mixture. The dough will be a little lumpy. Let it sit for about five minutes. It will puff up, if it is too thick, add a little more milk. Add a generous amount of butter to the griddle, then lower the heat to a medium low temperature. Spoon large circles of batter onto the griddle. Cook on the griddle for a few minutes add blueberries to each pancake, and flip, cooking a few more minutes on the other side. A good rule of thumb is to wait until the bubbles stop popping and reforming on the raw side of the dough before flipping. Keep the pancakes warm in a 200 degree oven while cooking the remaining cakes. Whisk together the lemon juice, powdered sugar, and milk in a small bowl. It it is too thin, add a little more powdered sugar. If it is too thick, add a little more milk! Heat slightly if desired. Drizzle the syrup over the pancakes and serve warm!