in a large bowl with 1/4 cup sugar until well combined. Add 6 tablespoons melted butter. You’ll want to allow it to cool a bit so you don’t cook the eggs, or, do as I do and just pour it in slowly and whisk the whole time. Then add 1 1/2 cup milk. I sometimes use 3/4 cup milk and 3/4 cup 1/2 and 1/2, if it’s all I have, but feel free to be a little flexible here. Next add 2 cups flour, 2 tablespoons baking powder, and 1/2 teaspoon salt. Finally, mix in the zest of 1 lemon and 15 oz ricotta cheese. I used the whole milk variety, but if you’re concerned about the fat, feel free to use the part skim or skim.
measure. Since the batter is so thick, you may need to spread it out a bit. Let them go just a minute or two, until the bottom is golden. Because of the cheese, these usually don’t get the nice bubbles that plain pancakes get, so just use your spatula to check. Turn them over and cook for another minute or two until nice and golden.
blueberries and 1/4 cup maple syrup into a small saucepan with a pinch of salt. Heat them over medium heat, stirring occasionally, for 10 minutes until the berries have all burst and the sauce has thickened. I usually do this the day before and let it cool. You can always quickly re-heat, but it’s too hot right off the stove.
Fluffy pancakeswith a hint of lemon and full of juicy blueberries…AKA Dessert for Breakfast. Of course…these were drizzled in some syrup…or drowned as shown below ↓ ↓ ↓ But they would go beautiful with the Blueberry Syrup in this LemonBlueberry French Toast recipe
I love pancakes and I love ricotta, so I thought I would experiment with these pancakes. I am only sharing them with you because they are incredibly delicious, and it would be unfair to keep this all to myself
Essentially you're making lemony sweet moist cupcakes with gooey and soft blueberries throughout, then the dollop of cool rich icing on top compliments the warm cupcake to perfection with its smooth sweetness and the texture of the rind inside
Not to mention, it's an incredibly pretty cake with the fluted edges from the bundt pan, juicy blueberries studding the cake, a sweet-tart lemon glaze drizzled all over, and more fresh blueberries scattered around the edge