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This delicious recipe makes beautiful light and fluffy blueberry and lemon pancakes so you can celebrate Pancake Day in style.
200 grams (1 1/2 cups) flour
1 tablespoon baking powder
3 tablespoons of powdered sugar
1/4 teaspoon of salt
250 grams (1 cup) of ricotta
2/3 cup (158 ml) buttermilk*
2/3 cup (158 ml) skimmed milk
1 egg yolk
3 egg whites
1 tablespoon melted butter
Zest of half a lemon
1 teaspoon vanilla extract
250 grams of blueberries
2-4 drops of lemon essential oil
Coconut oil (to grease the pan)
In a large mixing bowl, gently combine dry ingredients: flour, sugar, baking powder and salt. Stir until thoroughly combined.
In a separate bowl, combine the wet ingredients: milk, buttermilk, ricotta, egg yolk, lemon zest, vanilla and mix well. Add melted butter and Lemon essential oil to the wet mixture. Whisk until the ingredients are just combined.
Pour wet mixture into the bowl with dry ingredients and combine. Set aside.
In another bowl, whisk the egg whites until they form stiff peaks. Then, add the egg whites to the pancake mixture and fold carefully until just combined.
Grease a non-stick pan with cooking spray or coconut oil. Heat the pan on medium. Spoon the batter into the pan to your desired size. Add a few fresh blueberries on top of each pancake.
Cook for about 3 minutes until little bubbles start to form on the pancake’s surface. Flip the pancake over and cook for few minutes. Remove the pancakes and lay them on a plate. Repeat steps 5–7 with the rest of the batter.
Serve the pancakes with raspberries, blueberries and maple syrup or honey. Enjoy!
*To make your own buttermilk, add 1.5 tablespoons of freshly squeezed lemon juice to 158 ml (2/3 cup) of milk and stir. Let this sit for 30 minutes at room temperature, just until the milk begins to curdle and becomes acidic. Use the mixture straight away or store it in the fridge up to three days.