How To Make Blueberry Pancakes with Ricotta Cheese
Bite on soft, tasty blueberry pancakes to start your day right! Ricotta cheese is added to these fruity pancakes for a cheesecake-like taste.
Serves:
Ingredients
- 2eggs
- 9ozsmooth ricotta
- ½cuplemon juice,freshly squeezed
- 2tspvanilla extract
- ½cupmilk
- 5ozself raising flour
- 2tbspnatural sweetener,or caster or fine granulated sugar, adjust to taste
- 2tspbaking powder
- 1pinchsalt
- 1 ¼cupsfresh blueberries,plus extra to serve
Instructions
-
Whisk together the eggs, ricotta, juice, vanilla extract, and milk until well combed and smooth. Sift in the flour, sweetener, baking powder, and salt, then mix until just combined. Gently fold in the blueberries.
-
Heat a nonstick pan or skillet over low-medium heat. Grease with a small amount of butter and pour ¼ cup of batter onto the pan.
-
Fry until golden and set on the underside; gently flip and cook the other side until browned and cooked through. Repeat with the remaining batter.
-
Serve with extra blueberries, maple syrup, or any toppings desired. Enjoy!
Recipe Notes
Don’t overbeat the batter. It will be thicker than normal pancake batter.
Nutrition
- Calories: 171.52kcal
- Fat: 3.84g
- Saturated Fat: 1.93g
- Trans Fat: 0.00g
- Monounsaturated Fat: 1.04g
- Polyunsaturated Fat: 0.46g
- Carbohydrates: 31.15g
- Fiber: 3.85g
- Sugar: 15.70g
- Protein: 5.27g
- Cholesterol: 33.02mg
- Sodium: 92.61mg
- Calcium: 110.40mg
- Potassium: 173.81mg
- Iron: 0.79mg
- Vitamin A: 40.15µg
- Vitamin C: 17.73mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
