Blueberry Pancakes with Lemon Zest
4 servings
30 minutes
Blueberry pancakes with lemon zest are a refined treat that combines the tenderness of traditional Russian pancakes with the refreshing tartness of citrus. The history of this recipe roots back to home cooking, where blueberries and lemon zest add a piquant touch to the classic batter. Ricotta gives the batter softness and a velvety texture, while vanilla extract enhances the sweet nuances of the dish. These pancakes turn out airy with a light crispy crust, and blueberries add juiciness and natural sweetness. They are perfect for breakfast or a cozy tea time, especially with honey, syrup, or sour cream. Such a dessert can adorn any table, delighting not only with taste but also with the aroma of fresh berries and citrus.
1
In a bowl, mix flour, sugar, baking powder, soda, and salt.
- Wheat flour: 1.3 glass
- Sugar: 0.3 glass
- Baking powder (raising agent): 1.5 teaspoon
- Salt: 0.5 teaspoon
- Baking soda: 0.5 teaspoon
2
In another bowl, beat the eggs, ricotta, milk, lemon zest, and vanilla.
- Chicken egg (large): 2 pieces
- Ricotta cheese: 1 glass
- Milk: 0.8 glass
- Vanilla extract: 1 teaspoon
- Grated lemon zest: 2 teaspoons
3
Combine both mixtures and mix well.
4
Add the berries and gently mix again.
- Blueberry: 2 glasss
5
Cook as usual in a well-heated pan with vegetable oil until done and golden brown.
