Description
Blueberry Ricotta Pancakes with Lemon Curd are a breakfast delight that combines the creamy texture of ricotta with the refreshing taste of fresh blueberries. These pancakes are incredibly fluffy and melt in your mouth, making them perfect for any meal of the day. Topped with zesty lemon curd, they offer a burst of citrusy brightness that complements the natural sweetness of the blueberries. Whether you’re hosting a brunch or looking for a quick weekday breakfast, this recipe is sure to impress family and friends alike. Indulge in these delicious pancakes, and transform your mornings into a delightful experience.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup ricotta cheese
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- ½ cup lemon juice
- zest of one lemon
- ¾ cup granulated sugar
- 3 large eggs
- ¼ cup unsalted butter
Instructions
- 1. Start by preparing the lemon curd: In a saucepan, whisk together lemon juice, zest, sugar, and eggs over medium heat until thickened (about 10 minutes). Stir in butter until melted; refrigerate to cool.
- 2. For the pancakes, whisk together flour, baking powder, and salt in one bowl. In another bowl, mix ricotta cheese, eggs, milk, and vanilla until smooth.
- 3. Gradually combine wet and dry ingredients without overmixing; gently fold in blueberries.
- 4. Preheat a non-stick skillet over medium heat. Pour about ¼ cup of batter for each pancake and cook until golden brown on both sides (about 3 minutes per side).
- 5. Serve warm topped with chilled lemon curd.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 330
- Sugar: 14g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg