Lemon Blueberry Buckwheat Ricotta Pancakes Recipe
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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!
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