The Inn at the Round Barn Farm

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.