Ricotta Pancakes with Blueberries
Baking and Desserts | Armenian cuisine
⏳ Time
30 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
Ricotta Pancakes with Blueberries
Ingredients
- Coarsely Ground Rye Flour - ½ cup
- Wheat Flour - ¼ cup
- Sugar - 1 teaspoon
- Baking Powder - 1 teaspoon
- Ground Nutmeg - ½ teaspoon
- Activated Baking Soda - ¼ teaspoon
- Ricotta cheese - ¾ cup
- Whole egg - 1 piece
- Low-fat lactose-free milk - ½ cup
- Egg white - 1 piece
- Meyer Lemon Juice - 1 tablespoon
- Grated Lemon Zest - 1 teaspoon
- Fresh Berries - ¾ cup
- Vegetable Oil - 2 teaspoons
Step by Step guide
Step 1
In a small bowl, mix both flours, sugar, baking powder, nutmeg, and baking soda.
Step 2
In another bowl, whisk together the ricotta, egg, egg white, buttermilk, lemon zest, and lemon juice.
Step 3
Combine both mixtures and mix well.
Step 4
Heat a skillet with a small amount of vegetable oil.
Step 5
Pour a small amount of batter onto the heated skillet, spread it out, and sprinkle with blueberries. Cook until golden brown, then flip and cook until done. Repeat the same with the remaining batter and berries.
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