Description
Blueberry Ricotta Pancakes with Lemon Curd are a delightful breakfast or brunch treat that will tantalize your taste buds. These fluffy pancakes blend creamy ricotta cheese with ripe blueberries, creating a light yet satisfying dish. Topped with zesty homemade lemon curd, every bite bursts with fresh flavor, making them irresistible for any occasion. Whether you’re hosting a family gathering or enjoying a cozy weekend at home, these pancakes are quick and easy to prepare, ensuring you can focus on savoring the moment. Indulge in this comforting recipe that promises to create cherished memories around the breakfast table.
Ingredients
- All-purpose flour
- Ricotta cheese
- Fresh blueberries
- Eggs
- Baking powder
- Lemon zest
- Sugar
- Milk
Instructions
- Gather all ingredients for the pancakes and lemon curd.
- For the lemon curd, combine sugar, lemon juice, and zest in a saucepan over medium heat until sugar dissolves. Whisk in egg yolks and butter; cook gently until thickened.
- In a large bowl, mix flour, baking powder, and sugar. In another bowl, whisk eggs and milk; add ricotta until smooth.
- Combine wet and dry mixtures gently, then fold in blueberries.
- Heat a nonstick skillet over medium heat; pour batter for pancakes and cook until bubbles form. Flip and cook until golden brown.
- Serve warm topped with lemon curd.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (100g)
- Calories: 210
- Sugar: 6g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg