Homemade: Lemon Blueberry Pancakes

It’s no news that our beauty editor Lydia has a ‘thing’ for baking. Find one of her new recipes below.

My Sunday morning began by sampling a new recipe for pancakes with my boyfriend. We cooked up a storm … then naturally gobbled up the fruits of our labour. The simple combination of fresh blueberries and lemon mixed with creamy ricotta cheese made for a mouth-watering result. We topped them with maple syrup (paying homage to my Canadian roots) and some more fresh berries. Keep in mind, these are North American-style pancakes, so they will be small, round and fluffy!

Ingredients Lemon Blueberry Ricotta Pancakes
1 1/2 cups unbleached all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder (omit if using self-rising flour)
1/2 teaspoon baking soda (omit if using self-rising flour)
1/2 teaspoon salt
1 cup ricotta cheese
2 large eggs
2 tablespoons vegetable oil
1 1/3 cups buttermilk (I used regular milk and it was fine)
1 tablespoon lemon juice
Zest of 1 lemon
1/8 teaspoon vanilla extract
2 cups fresh blueberries
1 stick butter, cut into dollops of about 1 tablespoon.

Bake it
Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl and set aside. In a separate bowl, combine the ricotta cheese, egg, oil, buttermilk, lemon zest, vanilla extract and blueberries. Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix together until flour is just incorporated.

Heat a non-stick pan or cast iron griddle over medium heat. Add a dollop of butter and heat until the butter just begins to sizzle. Scoop about 1/4 cup of the batter into the pan and cook until bubbles appear on the top surface and the bottom is golden brown (a few minutes). Flip over and cook until the bottom is lightly golden brown. Repeat with remainder of batter; you can always add more or less batter in the pan depending how thick you like the pancakes.

Serve, eat and enjoy!

Find more delicious recipes – mostly homemade by Lydia – in here.