Blueberry Lemon Ricotta Pancakes

Ricotta when used properly can take your pancakes from basic to beautiful adding a cloud like texture and extra creaminess!

• 1 Box of Wild Blueberry Pancake and Waffle Mix
  • 2 egg separated {note for this recipe we are not following the directions on the box!}
  • 1/4 cup of melted butter or coconut oil
  • 1 1/2 cups of buttermilk or dairy free alternative {coconut milk would be nice here!}
• 1 Cup of Ricotta Cheese
• 1 Cup of Blueberries
• Rind of 2 Lemon plus 1 Tablespoon of Lemon Juice

Tips & Trick!

• Whisking the egg whites! Doing this helps lightens the batter and  help to create the fluffy texture.
• Adding lemon juice: Lemon juice reacts with the sodium bicarbonate in baking powder to produce carbon dioxide, which helps with height and fluffiness.
• Be sure to fully cook the insides! The pan may need some heat adjustments for optimal cooking.

1. Preheat lightly greased griddle to 375°F or a medium heat – adjust accordingly.
2. In a mixing bowl using the whisk attachment or beaters, whip egg whites until soft peaks form.
3. In a separate bowl, add the pancake mix, buttermilk, egg yolks and melted butter and combine with a spatula or wooden spoon. Do not over mix! Small lumps are ok!
4. Fold in the ricotta cheese, lemon rind and juice.
5. Very gently fold in the whipped egg whites into the pancake batter until just combined.
6. Allow the batter to rest for 10 minutes.
7. Ladle a scoop of batter onto the hot griddle & form the pancake. Repeat to fill the pan! Sizzle until golden & bubbling, then flip to cook the other side.
8. Serve hot! Garnish with homemade Lemon Sauce and / or Blueberry Syrup and fresh blueberries! Dust with icing sugar for a fancier look!!