Lemon-Blueberry-Ricotta Pancakes
Mar 5th, 2012 by Em-i-lis
Summary: A fantastic, hearty way to start the day
Ingredients
- 3 T canola oil
- scant 1 T honey
- 2 large eggs
- 1 c buttermilk
- squeeze of fresh lemon juice
- ¼ c fresh ricotta
- 1 c whole-wheat flour
- 1½ tsp baking powder
- ¼ tsp salt
- generous dash cinnamon
- zest of ½ lemon
- ½ c blueberries
Instructions
- In a small mixing bowl, combine the oil and honey. When well-mixed, add the eggs, buttermilk and lemon juice, and beat well. Fold in the ricotta.
- In a separate bowl, stir together the flour, baking powder, salt, cinnamon and lemon zest.
- Mix the wet ingredients into the dry and stir to combine. Fold in the blueberries.
- Heat a griddle and cook four pancakes at a time, flipping once or twice, until cooked through. Serve with maple syrup if you like.
Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4
My rating
Recipe by Em-i-lis
