Blueberry and Lemon Ricotta Pancakes (and a winner)

Thank you so much to everyone who entered the cookbook giveaway.  I think we all know what a talented woman Martha Stewart is, and this cookbook will make you drool.  Okay, let's just rip the bandaid off and get it out of the way.  The winner is......

Wendy Walker Cushing 

Congratulations, Wendy! Please email me your address and I will get it sent off to you!

Now for another Brinner recipe.  It's funny, I RARELY make a fancy breakfast.  I am so not a morning person.  I'm the horrible mom who has cereal in the pantry or granola bars or bananas.  The only time my family gets a real, nice breakfast is holidays.  I think that's why Brinner is such a big deal at our house.  Recently, I took on a personal challenge to try making ricotta pancakes.  They sound weird.  I imagined lumps of cheese in my pancakes, kind of like lasagna.  Ew.  But, we have a policy in our house - don't knock it until you've tried it.

So, with back up plans, I put it in my mind that we were going to try them.  The day I was going to make them, I had a couple of lemons that were on the brink of death as well as half a container of blueberries. I kind of love blueberries.  Put them in pancakes or a pie and I am happy.  I'll even just munch on them for a snack.  So it just made sense - pancakes + blueberries = duh, yeah!  And by combining them all, I created a monster of my family.  Now all they want for brinner are these pancakes.  Yes, they are that good.  Even mother-in-law approved!  Double win for me!

Blueberry and Lemon Ricotta Pancakes


1 1/2 cups flour
3 1/2 Tbs. sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
2 lemons
1 cup milk
8 oz. ricotta cheese
3 eggs
1/2 tsp. vanilla
2 Tbs. butter, melted
1 cup fresh or frozen blueberries


1. Preheat an electric griddle to 375 degrees, or a large skillet over medium high heat.

2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.  Whisk together.  Set aside

3. Zest the lemons and reserve about 1 1/2 Tbs. of zest.  Add zest to flour mixture.

3. Juice one of the lemons into a medium bowl.  Add milk, ricotta, eggs, vanilla, and melted butter.  Whisk vigorously to combine.  Immediately add to flour mixture.  Using a wooden spoon, gently stir dry and wet ingredients to combine.  DO NOT OVERMIX!  Gently fold in blueberries.

4. Grease griddle with cooking spray or butter.  Pour 1/4 cup pancake mix onto griddle.  Cook until bubbles form on top and the underside is browned.  Flip and cook until browned on other side.  Serve with syrup.

Makes 20-24 pancakes
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