Delight in these Lemon Blueberry Ricotta Pancake Bites, perfect for breakfast or brunch. Enjoy a unique twist on pancakes with a burst of flavor!
Ingredients
Scale
1 cup of all-purpose flour
1 tablespoon of baking powder
½ teaspoon of salt
1 cup of ricotta cheese
2 large eggs
1 tablespoon of lemon zest
¼ cup of fresh lemon juice
½ cup of blueberries
2 tablespoons of maple syrup or honey
Butter or oil for greasing the cooking surface
Instructions
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt.
In a separate bowl, whisk together the ricotta cheese, eggs, lemon zest, and lemon juice.
Gradually add the wet mixture into the dry ingredients, stirring until just combined.
Gently fold in the blueberries.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Drop tablespoon-sized scoops of batter onto the skillet, cooking for 2-3 minutes on one side before flipping.
Remove pancake bites from the heat and serve warm.
Notes
These Lemon Blueberry Ricotta Pancake Bites are not only delightful to the taste buds but also provide a healthier twist on a classic breakfast favorite, combining the zesty brightness of lemon and the sweetness of blueberries.
