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Lemon Ricotta Pancakes with Blueberries

Make lemon ricotta pancakes with blueberries, from the first ingredient to the finished dish.

1 serving · 8 ingredients · 4 steps

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Lemon Ricotta Pancakes with Blueberries, plated and ready to serve. — The finished recipe. Lemon Ricotta Pancakes with Blueberries

Ingredients 1 to 6 for lemon ricotta pancakes with blueberries arranged separately on a dark worktop. — Ingredients 1 to 6. 100 g Ricotta. 2 large (110 g) Egg. 40 g Plain flour. Of half a lemon Lemon zest. Half a teaspoon Baking powder. 1 tsp, about 4 g Sugar

Ingredients 7 to 8 for lemon ricotta pancakes with blueberries arranged separately on a dark worktop. — Ingredients 7 to 8. 80 g Blueberries. 5 g Butter

Lemon Ricotta Pancakes with Blueberries, preparation step 1: Separate the eggs. Beat the yolks with the ricotta, sugar, zest, flour and baking powder to a thick batter. — Step 1. Separate the eggs. Beat the yolks with the ricotta, sugar, zest, flour and baking powder to a thick batter.

Lemon Ricotta Pancakes with Blueberries, preparation step 2: Whisk the whites to soft peaks and fold them in gently. The batter should look like a mousse. — Step 2. Whisk the whites to soft peaks and fold them in gently. The batter should look like a mousse.

Lemon Ricotta Pancakes with Blueberries, preparation step 3: Cook small pancakes in the butter over medium-low heat for two to three minutes a side. They are fragile, so flip once and only once. — Step 3. Cook small pancakes in the butter over medium-low heat for two to three minutes a side. They are fragile, so flip once and only once.

The finished lemon ricotta pancakes with blueberries. — Step 4. Serve with the blueberries.

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