Lemon Blueberry Pancakes

My mom is one of my biggest motivations and best role models.  From her hard work ethic to her adventurous & traveling spirit, she’s a stand up woman who I admire with all my heart.  This morning, the recipe is for her.  Happy early mother’s day, mom, and thank you for making me the person I am today.

These pancakes are small and light, but full of bright, fresh flavor.    They have a crunchy edge and bursts of warm blueberries that your mom will love too.  Serve them for breakfast or brunch for an elegant and refined start to your day. 

Zest and juice of 1 lemon

1 C. flour

1 C. milk

1 t. baking powder

2-3 T. sugar

3 T. ricotta cheese, whipped (optional)

2 eggs
1 pint Blueberries
Butter

Powdered sugar, to garnish

Extra blueberries and whipped cream, to garnish

Heat a large skillet over medium heat with 1 T. butter. 

Meanwhile, in a large bowl, combine the flour, baking powder and sugar.  In a second bowl, beat the milk, ricotta and eggs until they are thoroughly combined.  Add the wet ingredients to the dry and combine.  Add zest and enough lemon juice to create a wet batter. 

When the pan is hot, spoon small spoonfuls of the batter into the hot, buttered skillet and fry the pancakes.  Immediately add several blueberries to each pancake.  When small bubbles start to form, flip the pancakes and cook for another minute.  Remove from the pan and cover in foil to keep warm (or place in the oven at 200 degrees until your meal is ready).  Repeat with all of the pancake batter. 

To plate, pile a small stack of pancakes and add a healthy spoonful of whipped cream.  Sprinkle with blueberries and dust with powdered sugar.  Breakfast is served. 

*The ricotta works really well with the lemon.  It also adds fluffiness to the pancakes that eliminates their normal heavy nature.  I like to beat the ricotta to lose some of the graininess ricotta sometimes can have.