Blueberry, Lemon & Ricotta Pancakes
Servings Prep Time
4 10
Cook Time
Servings Prep Time
4 10
Cook Time
  • 1cup whole milk
  • 2tablespoons white vinegar
  • 2whole large eggs separated
  • 1 1/2cups organic unbleached white all-purpose flour
  • 1teaspoon baking powder
  • 1/2teaspoon fresh lemon zest
  • 1/4 teaspoon salt
  • 1/2cup ricotta cheese
  • 1tablespoon honey
  • 1teaspoon pure vanilla extract
  • 1/3cup fresh or frozen blueberries
  1. Add one cup of milk to a measuring cup and add 2 tablespoons of white vinegar to the milk and set aside to “sour”. Add whisk attachment to a mixer. Separate the whites for the yolks. Pour the whites into the mixer bowl and set the yolks aside. Mix the whites on high until they are stiff peaks. Pour the whites into a separate bowl and set aside.
  2. To the same mixing bowl (no need to clean it yet) add flour, baking powder and lemon zest. Mix on low speed with the whisk attachment. Next add ricotta cheese, honey, remaining two egg yolks, milk and vinegar mixture, and the vanilla extract. Mix well on low speed.
  3. Once the wet and dry ingredients are combined gently fold in the whipped egg whites. Finally, add blueberries to batter and fold them in with a rubber spatula. Place a large skillet on the stove and turn the heat to medium low. Add some butter or cooking spray to the pan. Once the pan is heated, add about 1/3 cup of batter to the pan. Leave at least one inch between each pancake. Once bubbles appear on the top of the pancakes flip them. Cook until they are golden brown on the other side about a minute or two. If the pancakes are browning too quickly and bubbles are not appearing, lower your heat. Serve at once with butter and maple syrup.
Recipe Notes

You can use store bought ricotta or try making your own which is really quite simple. I like using Sprouted Kitchen’s recipe from her book bowl+spoon.