Lemon Ricotta Blueberry Pancakes

Lemon Ricotta Blueberry Pancakes is a lacto ovo vegetarian breakfast. This recipe serves 4 and costs $1.28 per serving. One portion of this dish contains about 14g of protein, 9g of fat, and a total of 409 calories. This recipe is liked by 2 foodies and cooks. It is brought to you by Foodista. If you have baking powder, driscoll's blueberries, lemon zest, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 35%. This score is rather bad. Similar recipes include Lemon Blueberry and Ricotta Pancakes, Lemon Blueberry and Ricotta Pancakes, and Lemon Blueberry and Ricotta Pancakes.

Instructions

1. Preheat oven to 200F.
2. Whisk flour, sugar, baking powder and salt in a medium bowl until well combined. Set aside. In a separate large bowl, whisk together ricotta, egg yolks, milk, lemon zest and vanilla. Stir flour mixture into egg mixture just until combined.
3. Beat egg whites with an electric mixer at high speed until soft peaks form. Gently fold beaten egg whites into pancake mixture just until blended.
4. Lightly grease a large nonstick griddle or skillet over medium heat. Pour heaping 1/4 cup batter onto griddle and spread to make about 4-inch pancake. Drop about 10 blueberries onto each pancake. Cook 3 minutes, or until edges are dry and bottom is golden. Flip pancake and cook 2 to 3 minutes longer or until lightly golden on both sides. Adjust heat as needed to prevent burning. Place pancakes on a heatproof platter and keep warm in oven. Repeat with remaining batter and blueberries. Garnish with additional blueberries if desired.