It seems like posting is the thing to do when I am at the shore. Eating wonderfully prepared food made with fresh, in-season ingredients is also the thing to do so I was elated when I resurrected this recipe for Blueberry Lemon Ricotta Pancakes. I clipped this gem from the Summer 2015 "Edible Ventura County" magazine and I just found it while purging..one can have only so much stuff! Blueberries are star performers, low in calories and incredibly good for you. They are packed with antioxidants that may help to lower blood pressure and cholesterol, boosting heart health. Blueberries may also help with memory retention but I don't remember exactly how. Anyway, this recipe survived the great toss and I am so happy it did.
These pancakes are delicious, sweet, light and incredibly beautiful. The ricotta cheese make them a bit decadent and the lemon juice and zest adds a fresh and zesty note. And, of course, the in-season blueberries, are the plump and juicy rock stars!
Blueberry Lemon Ricotta Pancakes
(makes 12 pancakes)
1 cup flour
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 tablespoons of sugar (I used a little less)
1 cup of ricotta
3 eggs
3/4 cup of milk (I used 1%)
Zest and juice of one small lemon
3/4 cup fresh blueberries
Butter
Powdered sugar for garnish
Preheat a nonstick pan and brush on a little butter. Combine flour, baking powder, nutmeg, salt and sugar in a small bowl. In a large bowl, whisk ricotta, eggs, milk, lemon juice and zest. Fold flour mixture into the wet ingredients until just combined. Gently fold in blueberries. Pour 1/4 cup batter for each pancake onto the pan and cook until light golden brown on both sides. If desired, top with a pat of butter and dust with powdered sugar before serving.
