Lemon Blueberry Buckwheat Ricotta Pancakes Recipe

Recipe and image compliments of Milk Life.

  • Prep Time
    15 Minutes

  • Cook Time
    8 Minutes

  • Servings
    7

Ingredients

  • 2 large eggs
  • 1 1/2 tablespoons granulated sugar
  • 2 tablespoons lemon juice (from 1 lemon)
  • 1 tablespoon lemon zest
  • 3/4 cup part-skim ricotta cheese
  • 1 cup Hiland Dairy Fat Free Milk
  • 3/4 cup all-purpose flour
  • 3/4 cupbuckwheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup fresh or defrosted blueberries
  • Nonstick cooking spray
  • Pure maple syrup (optional)
  • Hiland Dairy Unsalted Butter (optional)
  • Pair each serving with: 8-ounce glass of Hiland Dairy Milk

Directions

  • Heat a nonstick skillet or griddle pan over medium-low heat.
  • In a large bowl, whisk eggs, sugar, lemon juice, and lemon zest together until frothy, about 30 seconds. Whisk in ricotta cheese and milk and let stand for a few minutes.
  • While waiting, combine all-purpose flour, buckwheat flour, baking powder, and baking soda in a separate bowl and mix until incorporated. Add flour mixture and blueberries to ricotta-milk mixture and stir until just combined.
  • Lightly grease preheated griddle or nonstick skillet with cooking spray. For each pancake, pour 1/4 cup batter onto hot skillet and cook until evenly brown, about 2-4 minutes. Flip and cook until evenly golden on other side. Repeat with remaining batter, greasing skillet or griddle as needed between batches. Top with pure maple syrup and butter, if desired.
  • Serve with an 8-ounce glass of milk. Enjoy!