Author Notes
These light and fluffy pancakes with juicy blueberries and a hint of lemon are scrumptious and make this the perfect breakfast or brunch recipe. —Epicurean Eva (Eva Marie)
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Ingredients
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1 1/2 cups
self rising flour
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1/4 cup
sugar
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4
eggs, separated
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1 1/2 cups
buttermilk
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1 1/2 teaspoons
vanilla
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1/2 cup
ricotta cheese
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1 tablespoon
fresh lemon zest
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1 1/2 cups
blueberries
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1/4 teaspoon
salt
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1/8 teaspoon
cream of tartar
Directions
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Place the flour, sugar and salt in a large bowl and give them a quick stir.
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Add the egg yolks, buttermilk, ricotta, vanilla, lemon zest and mix just until combined (don’t worry about the lumps).
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In another bowl, whisk the egg whites and cream of tartar with an electric beater until stiff peaks form.
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Add the blueberries and egg whites to the batter and fold the mixture together.
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Cook on a medium/high griddle or pan that has been lightly coated with butter.
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Ladle approximately ⅓ cup of the batter onto the hot griddle or pan for each pancake.
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Allow to cook long enough for bubbles to appear on the tops of the pancakes before flipping them. Cook until golden brown.
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Serve with warm maple syrup and a handful of fresh berries.
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