Ricotta Pancakes with Lemon & Blueberries

These Ricotta Pancakes are ultra-light, creamy inside, and delicately golden on the outside. With a hint of lemon zest and bursts of juicy blueberries, they’re a fresh twist on a brunch favourite.

Ingredients:

• ¾ cup ricotta cheese
• 2 eggs, separated
• ½ cup milk
• ½ cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• Zest of 1 lemon
• ½ cup fresh or frozen blueberries
• Butter or oil, for cooking
• Maple syrup or powdered sugar, for serving

Instructions:

1. In a bowl, whisk egg yolks, ricotta, milk, and lemon zest.
2. In another bowl, mix flour, sugar, and baking powder. Add dry to wet and mix gently.
3. Beat egg whites until soft peaks form. Fold them carefully into the batter.
4. Gently fold in blueberries.
5. Heat butter or oil in a pan over medium heat. Drop spoonfuls of batter and cook 2–3 minutes per side until golden.
6. Serve warm with syrup, extra berries, or powdered sugar.