How to make
Ingredients
- 1-1/2 cups (375 mL)All-purpose flour
- 2 tsp (10 mL)Baking powder
- 1/4 tsp (1 mL)Salt
- 1 cup (250 mL)PC® Ricotta Whey Cheese
- 3/4 cup (175 mL)2% milk
- 1Egg
- 3 tbsp (45 mL)Granulated sugar
- 1/4 cup (50 mL) Unsalted butter, melted
- 1 tbsp (15 mL)Grated lemon rind
- 2 tbsp (25 mL)Fresh lemon juice
- 1/2 tsp (2 mL)Pure vanilla
- 1 cup (250 mL)Fresh blueberries
How to make
- Step 1In large bowl, whisk together flour, baking powder and salt.
- Step 2In blender, add ricotta, milk, egg, sugar, 2 tbsp (25 mL) of the butter, lemon juice and vanilla; blend until smooth. Pour over flour mixture; stir until just combined. Fold in blueberries and lemon rind (batter will be thick).
- Step 3Heat large frying pan over medium heat; add 1 tbsp (15 mL) of the butter. Using 1/4 cup (50 mL) dry measuring cup, spoon batter into pan, smoothing and pressing top until 1/2-inch (1 cm) thick; do not let pancakes touch. Cook for about 3 to 4 minutes or until golden brown around edges of pancake bottoms. Using spatula, flip pancakes, pressing lightly until 1/2-inch (1 cm) thick. Cook for another 3 to 4 minutes or until fluffy and cooked through. Transfer to platter and repeat with remaining batter, adding remaining butter after six pancakes are cooked. Makes 12 pancakes.
