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Lemon & Ricotta Hotcakes with Blueberry Syrup

Fluffy and light hotcakes infused with lemon and creamy ricotta, served with a sweet blueberry syrup.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Hotcakes
  • 1 cup ricotta cheese
  • 1 cup all-purpose flour
  • 2 tablespoons baking powder
  • 2 tablespoons sugar
  • 1 piece Zest of 1 lemon
  • 2 pieces eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • a pinch salt
For the Blueberry Syrup
  • 1 cup fresh blueberries
  • 1/2 cup water
  • 1/4 cup sugar

Method
 

Blueberry Syrup
  1. In a small saucepan, combine blueberries, water, and sugar. Bring to a boil over medium heat, stirring occasionally. Simmer for about 10 minutes until thickened. Remove from heat and set aside.
Prepare the Hotcake Batter
  1. In a large mixing bowl, combine flour, baking powder, sugar, lemon zest, and a pinch of salt. Mix well with a whisk.
  2. In another bowl, beat the eggs. Add ricotta, milk, and vanilla extract. Mix until smooth and well combined.
  3. Pour the wet ingredients into the dry ingredients. Gently stir until just combined; some lumps are okay.
Cook the Hotcakes
  1. Heat a non-stick frying pan or griddle over medium heat. Pour about 1/4 cup of batter for each hotcake. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook for another 2 minutes until golden brown.
Serve
  1. Stack hotcakes on plates and drizzle with warm blueberry syrup. Enjoy!

Notes

Serve warm. Consider adding a dollop of whipped cream or a sprinkle of powdered sugar. Fresh fruit on the side enhances the experience.