Lemon Blueberry Pancakes with Lemon Ricotta and Balsamic Reduction
It’s National Blueberry Pancake Day, and these pancakes are great for breakfast or dinner. They’re the perfect combination of savory yet sweet, warm yet fresh. Frozen blueberries work just fine, so they can be made any time of year!
1 1/2 cups flour
3 tablespoons sugar
1 3/4 tablespoons baking powder
1 teaspoon salt
1 1/2 cups skim milk
2 1/2 tablespoons butter, melted
1 teaspoon vanilla
1 teaspoon lemon juice
1 cup blueberries, fresh or frozen
1 cup ricotta cheese (whole or part-skim)
Zest and juice of half a large lemon
2 to 3 tablespoons balsamic reduction or blueberry balsamic vinegar*
1. In a mixing bowl, combine flour, sugar, baking powder and salt. In a separate bowl, whisk together milk, butter, eggs, vanilla and lemon juice. Pour the wet mixture into the dry, and stir together quickly; do not overbeat. Batter will be lumpy. Add blueberries and gently stir to combine.
2. In a separate bowl, combine ricotta, lemon juice and lemon zest, and set aside.
3. Heat a griddle to 350°F (or use a skillet over medium heat). Once hot, spoon batter onto griddle using a 1/4 cup measure (each pancake should be 1/4 cup batter). When the pancakes start to bubble, flip over and cook for an additional 2 minutes.
4. Top cooked pancakes with a dollop of the lemon ricotta and drizzle with balsamic vinegar reduction or maple syrup.
*To make your own balsamic reduction, add vinegar to a pot and boil over medium heat for 15-20 minutes, until reduced by half