Recipe
Luscious Lemon-Blueberry Pancakes: Breakfast-Brunch
Servings: 5
Prep time:10
Ingredients:
3/4 cup ricotta cheese
3 eggs, separated
1/4 cup unsalted butter, melted
1/2 teaspoon vanilla extract
2 teaspoon lemon extract
1/4 cup flour
2 tablespoons sugar
Zest of 2 lemons, finely grated
1/8 teaspoon salt
1 cup frozen Maine or other small blueberries
Step 1:
Beat the ricotta cheese, egg yolks, butter, vanilla and lemon extract in a medium bowl until well mixed. Combine the flour, sugar, lemon zest and salt in a small bowl and mix well. Stir the flour mixture into the ricotta mixture, mixing carefully.
Step 2:
Whip the egg whites in a clean, dry medium bowl until stiff peaks form. Mix a small amount of the beaten egg whites into the batter with a rubber spatula. Fold the remaining egg whites in carefully, using as few strokes as possible.
Step 3:
Spoon 1/4 cup batter for each pancake onto a hot, lightly greased griddle or skillet. Sprinkle a few frozen blueberries on the surface of each pancake.
Step 4:
Cook until golden brown. Flip the pancakes when small bubbles appear on the top and bottoms are firm. Cook until golden brown.
Step 5:
Variation: Omit the blueberries and increase the lemon zest by 1 teaspoon for lipsmaking lemony pancakes. Serve with raspberry maple syrup.
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Waitsfield, VT 05673
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