Description
Fluffy blueberry ricotta pancakes merge airy texture with creamy ricotta and sweet blueberries, crowned by zesty lemon curd for a bright finish. These pancakes turn breakfast into a memorable, gourmet treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 cup ricotta cheese
- 1/2 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon lemon zest (Zest of 1 lemon)
- 2 tablespoons lemon juice (freshly squeezed)
- 3 tablespoons melted butter (for curd)
- 2 tablespoons powdered sugar (for curd)
- 2 egg yolks (for curd)
Instructions
- Preheat griddle to 350°F
- Whisk dry ingredients
- Whisk wet ingredients
- Combine wet and dry
- Fold in blueberries and lemon zest
- Cook pancakes
- Prepare lemon curd