From Faith: These are so wildly good, so light and fluffy, you will count the minutes until you can have them again, their edges golden and crispy, served with a lemon cream. We HAD to pass on this easy recipe to you from a new cookbook we love, Citrus by Valerie Aikman-Smith and Victoria Pearson.
How easy is this? Just about everything gets thrown into a blender. Read on, my friends:
Ingredients
- 1 cup flour all-purpose
- 1 teaspoon baking powder
- 1/3 cup brown sugar light
- 2 eggs
- 1/2 cup milk whole
- 1 1/2 cups ricotta cheese whole milk
- 1 lemon zest and juice of
- 1 cup blueberries fresh
- 1/2 tablespoon butter unsalted
- confectioners' sugar for dusting
Lemon Cream
- 1 8 ounce tub mascarpone
- 1 lemon zest and juice of
Servings:
Instructions
- To make the batter, place the flour, baking powder, brown sugar, eggs, milk, ricotta, and lemon zest and juice into a blender and blend until smooth.
- Pour half of the blueberries into a bowl and mash with a fork until broken up. Pour in the batter and mix to combine.
- To make the lemon cream, in a bowl, whisk together the mascarpone with the lemon zest and juice. Set aside.
- Place a large frying pan over medium heat. When the pan is hot, add the butter and swirl the pan to coat the bottom evenly.
- Working in batches, for each pancake pour 1⁄4 cup of the batter into the pan. Cook until small bubbles appear on the surface and the bottom is golden, about 2 minutes. Using a spatula, flip the pancakes and cook until golden brown and cooked through.
- Arrange the pancakes on a warm platter and cover with a kitchen towel to keep warm while you finish the rest.
- Toss the remaining blueberries into the hot pan and cook until warmed through, about 1 minute. To serve, sprinkle the pancakes with the blueberries and dust with the confectioners’ sugar. Serve the lemon cream on the side.
