@the__crave: Lemon Ricotta Pancakes with Blueberries 🥞🫐 Makes about 10 pancakes Ingredients * 1 cup all-purpose flour * 2 tablespoons sugar * 1½ teaspoons baking powder * ¼ teaspoon salt * ¾ cup whole-milk ricotta * ⅔ cup milk * 2 eggs * 1 teaspoon vanilla * Zest of 1 lemon * 2 tablespoons fresh lemon juice * 2 tablespoons melted butter, plus more for the pan * Fresh blueberries, butter, and maple syrup for serving Instructions 1. Whisk together the flour, sugar, baking powder, and salt. 2. In another bowl, whisk the ricotta, milk, eggs, vanilla, lemon zest, lemon juice, and melted butter. 3. Gently fold the dry ingredients into the wet ingredients until just combined. A few lumps are fine. Let the batter rest for 5 minutes. 4. Heat a lightly buttered skillet over medium-low heat. Pour about ¼ cup batter per pancake. 5. Cook for 2–3 minutes, until bubbles form and the edges begin to set. Flip and cook another 1–2 minutes, until golden and cooked through. 6. Stack and serve with a pat of butter, maple syrup, and fresh blueberries on the side. #LemonRico#LemonRicottaPancakeso#PancakeLoverst#BreakfastIdeasPancakes #Brunch

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Friday 09 October 2026 15:25:45 GMT