Sunday, April 6, 2014

Meyer Lemon Ricotta Pancakes with Blueberry Maple Syrup


Zest and juice from 2 meyer lemons
3/4 cup all purpose flour
1 tbsp. baking powder
2 tbsp. sugar
1/4 tsp. salt
1 cup ricotta cheese
2 eggs
2/3 cup milk
Butter for griddle
1/4 cup maple syrup
3/4 cup blueberries


In a small pot combine maple syrup, blueberries, and zest from 1 meyer lemon and heat over low heat. Simmer for 15 minutes. Set aside.

Combine juice from 2 meyer lemons, zest from 1 meyer lemon, ricotta, eggs, and milk into a large bowl. Combine flour, baking powder, sugar, and salt in a medium bowl. Whisk dry ingredients into wet ingredients until just combined. Heat griddle or large pan over medium heat and melt a pad of butter. When butter is melted add about 1/4 cup of batter per pancake. Cook pancake until small bubbles start to form, then flip. The pancake should be golden brown on both sides. Repeat until you run out of batter.