Blueberry Lemon Ricotta Pancakes.

Name: Blueberry Lemon Ricotta Pancakes.
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 porsi
Cuisine: Indonesian
Ingredients: 1 1/2 cups buttermilk, or use whole milk; 3/4 cup whole milk ricotta cheese; 2 large eggs; 2 tablespoons salted butter, melted; 1 tablespoon honey, adding in more honey if you like a sweeter pancake; 2 teaspoons vanilla extract; 1 -2 tablespoons lemon zest and 2 tablespoons lemon juice; 1 1/2 cups white whole wheat flour, or all-purpose flour; 2 teaspoons baking powder; 1 teaspoon kosher salt; 1 1/2 cups fresh or frozen blueberries; 3 -4 tablespoons blueberry jam ((optional)); 1/2 cup real maple syrup; 1 tablespoon poppy-seeds; 2 teaspoons lemon zest

These pancakes are made with a touch of fresh ricotta cheese, a little squeeze of lemon, and swirled with plenty of sweet blueberries. They're light, extra fluffy, perfectly sweet, and all around delicious. Perfect for a lazy weekend morning breakfast!

⏱️ 30 min 🔪 Prep: 15 min 🔥 Cook: 15 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Half Baked Harvest

Ingredients

12 servings

1 1/2 cups buttermilk, or use whole milk
3/4 cup whole milk ricotta cheese
2 large eggs
2 tablespoons salted butter, melted
1 tablespoon honey, adding in more honey if you like a sweeter pancake
2 teaspoons vanilla extract
1 -2 tablespoons lemon zest and 2 tablespoons lemon juice
1 1/2 cups white whole wheat flour, or all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups fresh or frozen blueberries
3 -4 tablespoons blueberry jam ((optional))
1/2 cup real maple syrup
1 tablespoon poppy-seeds
2 teaspoons lemon zest

Steps

1. In a large mixing bowl, whisk together the buttermilk, ricotta, eggs, butter, honey, vanilla, lemon juice, and lemon zest. Stir in the flour, baking powder, and salt. Stir until just combined. It's OK if the batter is a little lumpy. If the batter feels a little too thin, add 1/4 cup additional flour.2. Fold in the blueberries, and if desired 2-4 tablespoons of the blueberry jam, for an extra berry filled pancakes. Allow the batter to sit 5-10 minutes.3. Heat a large skillet or griddle over medium heat and add a little butter, or spray with cooking spray. Pour about 1/4 cup pancake batter onto the center of the hot pan. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.4. To make the syrup, warm the maple, poppy-seeds, and lemon zest over low heat.5. Serve the pancakes topped with the poppy-seed syrup, butter, and fresh blueberries, if desired.

Nutrition Facts (per serving)

Macronutrients

Calories56528% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 49.500

Per Serving Rp 4.125/serving

🏠 Save ~Rp 99.000 compared to buying!

📋 Price Breakdown (20% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
buttermilk	0.5 cups	-	-
whole milk ricotta cheese	0.75 cup	-	-
eggs	2 large	-	-
salted butter	2 tablespoons	-	-
honey	1 tablespoon	-	-
vanilla extract	2 teaspoons	-	-
-2 tablespoons lemon zest and 2 tablespoons lemon juice	1	Rp 35.000/kg	Rp 3.500
white whole wheat flour	0.5 cups	-	-
baking powder	2 teaspoons	Rp 8.000/100g	Rp 16.000
kosher salt	1 teaspoon	-	-
fresh or frozen blueberries	0.5 cups	-	-
-4 tablespoons blueberry jam	3	Rp 20.000/200g	Rp 30.000
real maple syrup	0.5 cup	-	-
poppy-seeds	1 tablespoon	-	-
lemon zest	2 teaspoons	-	-