Description
A sophisticated breakfast featuring creamy ricotta-infused pancakes folded with fresh blueberries and topped with zesty lemon curd.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 egg
- 1 tablespoon vanilla extract
- 1/2 cup fresh blueberries
- 1/4 cup lemon curd
- 2 tablespoons butter
Instructions
- Whisk ricotta, egg, and vanilla until smooth.
- Sift in flour and baking powder, folding until just combined.
- Gently fold in fresh blueberries.
- Heat butter in a skillet over medium heat.
- Pour 1/4 cup of batter per pancake.
- Flip when bubbles form and edges set.
- Serve warm with a dollop of lemon curd.