Make brunch at home! All you need are a few kitchen staples, some blueberries, a cupful of ricotta cheese, and a spritz of citrus. These pancakes are rich, flavourful and surprisingly easy to make – let us know if you try them!
INGREDIENTS
Makes 10 pancakes
2 cups of flour
¼ cup of sugar
4 tsp baking powder
¼ tsp baking soda
½ tsp salt
1½ cup of milk
½ cup melted butter
2 tsp vanilla
1 cup ricotta cheese
2 eggs (separated)
1 cup of blueberries
zest of 1 lemon
2 tbsp lemon juice
In a large mixing bowl, combine dry ingredients: flour, sugar, baking powder, salt, and baking soda. Whisk together. In a separate, medium-sized mixing bowl, combine wet ingredients: butter, ricotta cheese, egg yolks (reserve egg whites), lemon juice, zest, vanilla and milk. Mix together with a spatula.
Pour wet ingredients into the dry ingredients bowl and incorporate mixtures with spatula––do not over-mix (a few lumps are okay). Add in blueberries. Stir. Then, fold egg whites into batter. Let mixture sit for about 10 minutes.
Add butter to a skillet and place on stovetop over medium – high heat. Once hot, use a ladle to pour small – medium-sized dollops of batter onto pan. Let cook until edges of pancakes are opaque and tiny bubbles begin to form in the center. Flip; cook for another 1 – 2 minutes on alternate side. Remove from heat; plate and serve with maple syrup.
Original of the video here
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