Description
As a busy mom, I know that mornings can often feel like a whirlwind. That’s why I adore these Blueberry Ricotta Pancakes with Lemon Curd. They’re a quick solution for busy mornings, combining indulgent flavors with a satisfying texture. Picture fluffy pancakes bursting with juicy blueberries, all crowned with a tangy lemon curd that brightens your day. This isn’t just breakfast; it’s a moment to savor. Whether you’re treating yourself or sharing with loved ones, these pancakes are sure to impress and elevate any morning routine into something special.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup ricotta cheese
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- ½ cup lemon juice
- zest of one lemon
- ¾ cup granulated sugar
- 3 large eggs (for lemon curd)
- ¼ cup unsalted butter
Instructions
- Start by preparing the lemon curd: In a saucepan, whisk together lemon juice, zest, sugar, and eggs over medium heat until thickened (about 10 minutes). Stir in butter until melted; refrigerate to cool.
- For the pancakes, whisk together flour, baking powder, and salt in one bowl. In another bowl, mix ricotta cheese, eggs, milk, and vanilla until smooth.
- Gradually combine wet and dry ingredients without overmixing; gently fold in blueberries.
- Preheat a non-stick skillet over medium heat. Pour about ¼ cup of batter for each pancake and cook until golden brown on both sides (about 3 minutes per side).
- Serve warm topped with chilled lemon curd.
Notes
- Ensure to not overmix the pancake batter to keep them fluffy.
- You can replace blueberries with other berries if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg