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Pancakes have long held a place of prominence in breakfast cuisine across the globe. From the thick, fluffy stacks of buttermilk pancakes in the United States to the delicate crêpes of France and the savory dosa of India, pancakes come in many forms and flavors. Each culture has its own take on this versatile dish, showcasing a diverse range of ingredients and cooking techniques that reflect local tastes and traditions.

Lemon Blueberry Ricotta Pancakes

Start your day with a treat that blends vibrant flavors and delightful textures—Zesty Lemon Blueberry Ricotta Pancakes. This refreshing take on a breakfast classic combines zesty lemon, sweet blueberries, and creamy ricotta cheese for a light and fluffy experience. Perfect for family gatherings or a simple weekend brunch, these pancakes are not only delicious but also nutritious. Elevate your breakfast game and indulge in this delectable dish that everyone will love!
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Ingredients
  

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup ricotta cheese

1 cup buttermilk (or regular milk with 1 tablespoon lemon juice added)

2 large eggs

Zest of 1 lemon

1 tablespoon lemon juice

1/4 cup granulated sugar

1 cup fresh blueberries (plus extra for serving)

Butter or oil for cooking

Maple syrup (for serving)

Instructions
 

Prepare the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside.

    Mix the Wet Ingredients: In another bowl, combine the ricotta cheese, buttermilk (or milk with lemon juice), eggs, lemon zest, lemon juice, and granulated sugar. Whisk until smooth and well blended.

      Combine Mixtures: Pour the wet mixture into the dry ingredients. Gently fold until just combined. Be careful not to overmix; it's okay if there are a few lumps. Gently fold in the fresh blueberries.

        Heat the Pan: Preheat a skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface.

          Cook the Pancakes: For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes. Flip the pancake and cook for an additional 2-3 minutes on the other side, until golden brown.

            Keep Warm: Transfer the cooked pancakes to a warm plate and cover them with a kitchen towel to keep warm while you cook the remaining pancakes.

              Serve: Stack the pancakes on plates, adding extra blueberries on top. Drizzle with maple syrup and sprinkle with powdered sugar if desired.

                Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings