restaurant Ingredients

• 1 1/2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup ricotta cheese
• 3/4 cup milk
• 2 eggs
• 3 tbsp unsalted butter, melted
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 cup blueberries
• 1 tbsp neutral oil or butter

list_alt Instructions

1. 1
   Whisk flour, sugar, baking powder, and salt in a bowl - evenly distributing leavening guarantees consistent fluffy pancakes.
2. 2
   Whisk ricotta, milk, eggs, melted butter, lemon zest, and lemon juice until smooth - smooth wet base prevents overmixing later.
3. 3
   Fold wet ingredients into dry just until no dry flour remains - minimal mixing keeps pancakes tender, not dense.
4. 4
   Gently fold in blueberries - gentle folding prevents broken berries and purple batter streaks.
5. 5
   Heat a nonstick skillet over medium and lightly grease, then scoop 1/4-cup portions - medium heat cooks through without burning.
6. 6
   Cook 2-3 minutes until bubbles form and edges look set, then flip once and cook 1-2 minutes - one flip keeps pancakes fluffy.
7. 7
   Serve hot with syrup and extra zest - warm serving highlights fluffy texture and bright lemon aroma.