Ingredients
- 1 cup ricotta cheese
- 2 large eggs
- 1 cup milk (whole or 2% works best)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries (frozen can be used if thawed and drained)
- Butter or oil for cooking
Feel free to substitute the milk with almond milk for a dairy-free option, or use gluten-free flour to cater to dietary needs. Just like my grandmother adapted her recipes with what was available, you can adjust these pancakes to your liking.
Instructions
- In a large bowl, whisk together the ricotta cheese, eggs, milk, vanilla extract, lemon zest, and lemon juice until smooth. This mix should remind you of the creamy base for my abuela’s flan, rich and inviting.
- In another bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well to ensure even distribution of the leavening agents.
- Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to over-mix; a few lumps are perfectly fine and will keep the pancakes tender.
- Fold in the blueberries with a gentle hand, as my grandmother would say. This helps to prevent them from bursting before cooking.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil. Once hot, pour about 1/4 cup of batter per pancake onto the skillet.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2 minutes or until golden brown. Remember, patience is key, much like waiting for the first bite of a freshly baked empanada.
- Repeat with the remaining batter, adding more butter or oil as needed. Keep the cooked pancakes warm in a low oven if making a large batch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International