Lemon Blueberry Ricotta Pancakes with Creamy Whipped Ricotta Topping

Step 1

In a large mixing bowl, whisk together all the dry ingredients. Set aside.

Step 2

In a medium-size mixing bowl, use a fork to mix the ricotta with the sugar. Stir in the rest of the ingredients, mixing after each addition. Remember to reserve a little of the milk, in case the pancakes become too thin. This mixture will seem a little curdled but that’s okay.

Step 3

Pour the milk mixture into the flour mixture and whisk just to combine. Do not over stir as you will want to leave the batter slightly lumpy. Add a little more milk if necessary. The batter should be thick but still pourable. Add the blueberries and stir lightly. Let the batter rest for about 10 minutes. In the meantime, preheat an electric griddle to moderately-high heat. Alternately, use a non-stick skillet set over medium heat.

Step 4

Lightly grease the griddle or skillet with a little butter. Pour 1/3 cup batter to form round pancakes. Let cook until bubbles begin to appear on the surface and the bottom is golden brown. Then flip and cook the opposite side until golden brown. Make sure the pancakes have cooked through.

Step 5

Serve warm with lemon ricotta topping. Dust with powdered sugar if desired and drizzle with warm maple syrup.

Step 6

Add all the ingredients to a food processor or blender. Process until smooth and creamy. Scoop out the topping and place in a bowl. Refrigerate until ready to use.