We're planning a trip to Ottawa in the new year. I've been looking at restaurant recommendations and came across a fun breakfast place that has lemon-blueberry ricotta pancakes. That sounded like an incredibly tasty breakfast to me. And I already had a bunch of ricotta in the fridge that needed to be used up. So it was just a matter of a quick Google search to find some plausible-looking ricotta pancake recipes. I found one on the Spruce. I ended up having to tweak it a bit since the batter came out way too runny, but it made nice pancakes once I added a bit more flour.

Lemon-Blueberry Ricotta Pancakes

Slightly adapted from The Spruce

Ingredients

• 1 1/2 c. milk
• 1 egg
• 1/2 c. ricotta
• 2 Tbsp. unsalted butter, melted
• 1/2 tsp. vanilla extract
• zest of 1 lemon
• 200g flour
• 2 Tbsp. sugar
• 1 Tbsp. baking powder
• 1/4 tsp. coarse sea salt, ground
• ~1 c. blueberries

Lemon Sauce (optional)

• juice of 1 lemon
• ~1 c. icing (powdered/confectioners') sugar
• 1 Tbsp. milk

Directions

1. Combine milk, egg, ricotta, melted butter, vanilla, and lemon zest.
2. In a separate bowl, combine flour, sugar, baking powder, and salt.
3. Pour wet ingredients into dry. Mix until combined, but still lumpy.
4. Preheat a skillet/pan.
5. Lightly grease pan.
6. Scoop large spoonfuls of batter into pan (~1/4 c.). Don't overcrowd the pan or it'll be difficult to flip your pancakes!
7. Sprinkle a few blueberries onto each pancake.
8. Cook until edges of pancakes start to look dry.
9. Flip and cook other side.
10. Serve with lemon sauce (optional) and/or maple syrup.

Lemon Sauce

1. Whisk sugar into juice.
2. Whisk in milk.
3. Serve over pancakes.