Lemon Ricotta Pancakes with Blueberries 🍋🫐 | Fluffy and Easy Breakfast Recipe
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Ingredients:
Preparation Method:
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🥞 1 cup all-purpose flour
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🍬 1/4 cup sugar
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🥄 1 tsp baking powder
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⚖️ 1/2 tsp baking soda
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🧂 Pinch of salt
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🧀 1 cup fresh ricotta cheese
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🥛 3/4 cup milk
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🥚 2 eggs
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🍋 2 tbsp fresh lemon juice
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🍋✨ 1 tsp lemon zest
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🌿 1 tsp vanilla extract
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🧈 Butter or oil for cooking
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🫐 Fresh blueberries for garnish
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🍯 Powdered sugar or maple syrup for serving
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Mix the Dry Ingredients 🥣
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In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
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Prepare the Wet Ingredients 🥛🍋
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In another bowl, whisk ricotta, milk, eggs, lemon juice, lemon zest, and vanilla until smooth.
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Combine the Batter 🌀
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Gently fold the dry ingredients into the wet mixture until just combined (do not overmix).
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Cook the Pancakes 🔥🥞
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Heat a non-stick skillet with a little butter or oil.
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Pour a ladle of batter and cook over medium heat until bubbles form, then flip until golden brown.
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Serve 🍽️🫐
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Stack the pancakes, top with fresh blueberries, lemon slices, powdered sugar, and drizzle with maple syrup.
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