- This topic has 1 reply, 2 voices, and was last updated June 21, 2016 at 11:53 pm by .
- May 9, 2016 at 10:38 pm #371829
1 3/4 cups milk
1/2 cup of ricotta cheese
2 tbs melted butter
1 1/2 cups of flour
3 tsp of baking powder
2 tbs of sugar
1/2 tsp salt
1/2 tsp vanilla
zest of one lemon
1 cup of frozen or fresh blueberries
juice of one lemon
1 cup of powdered sugar
1 tbs of milk
Heat up a cast iron griddle or pan on medium heat.
Beat together the egg, milk, ricotta cheese, lemon zest, vanilla and melted butter in a large measuring cup.
Whisk the flour, baking powder, and salt in a separate bowl.
Gradually add the wet mixture into the dry mixture. The dough will be a little lumpy. Let it sit for about five minutes.
It will puff up, if it is too thick, add a little more milk.
Add a generous amount of butter to the griddle, then lower the heat to a medium low temperature. Spoon large circles of batter onto the griddle. Cook on the griddle for a few minutes add blueberries to each pancake, and flip, cooking a few more minutes on the other side.
A good rule of thumb is to wait until the bubbles stop popping and reforming on the raw side of the dough before flipping. Keep the pancakes warm in a 200° oven while cooking the remaining cakes.
Whisk together the lemon juice, powdered sugar, and milk in a small bowl. If it is too thin, add a little more powdered sugar.
If it is too thick, add a little more milk! Heat slightly if desired. Drizzle the syrup over the pancakes and serve warm!
- June 21, 2016 at 10:08 pm #447881
Thanks so much for this wonderful piece of info
- June 21, 2016 at 11:53 pm #447876
So hope that you find it useful!
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