by Heather Harris Brady
The first of our in-state blueberries are here and they are awesome! To show them off I made these pancakes for brunch, accenting them with lemon and ricotta. You can make them with blueberries in or without, I’ll show you both. Either way they are light, fluffy and delicious, perfect to soak up syrup or a fresh lemon glaze like we used here.
Blueberry Lemon Pancakes, Makes about 20 4″ pancakes
- 1-1/2 c. milk
- 3/4 c. fresh ricotta or farmer’s cheese
- 2 eggs
- 1/3 c. sugar
- Grated zest of one lemon
- 1 t. lemon extract
- 1/3 c. olive oil
- 2 t. baking powder
- 2 c. unbleached all-purpose flour
- 2 qts. fresh blueberries, washed
Combine the milk and cheese, whisk well with the eggs and sugar.
Add the lemon zest, oil, extract and baking powder.
Then stir in the flour.
Your batter should be the consistency of very heavy cream.
Heat one tablespoon of oil in a griddle. Cook on one side until bubbly, when the sides start to stand up by themselves they’re ready to turn.
When they’re brown on both sides, and the center’s firm to the touch, they’re ready!
If you want to make them with blueberries stir 1-1/2 c. of fresh blueberries into the batter. Make sure the berries are completely coated, then cook them as above.
I usually check the middles in between the berries before I take them off the pan, to make sure they’re REALLY cooked all the way through.
Top with the rest of fresh blueberries, butter and syrup.