YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy ricotta pancakes folded with juicy blueberries and bright lemon zest, seared until golden and fragrant for a satisfying morning meal.
INGREDIENTS
0.33 cup part-skim ricotta cheese
1 large egg
0.75 cup liquid egg whites
0.25 cup oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
0.5 tsp baking powder
0.5 tsp vanilla extract
0.25 tsp ghee
0.25 tsp sea salt
PREPARATION
In a large mixing bowl, whisk together the ricotta cheese, whole egg, liquid egg whites, lemon zest, and vanilla extract until the mixture is smooth and well combined.
Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently with a spatula until just incorporated; do not overmix.
Carefully fold the fresh blueberries into the batter to distribute them evenly.
Heat the ghee in a large non-stick skillet or griddle over medium-low heat until melted and shimmering.
Ladle approximately 1/4 cup of batter per pancake onto the skillet, leaving space between each.
Cook for 3 to 4 minutes until small bubbles begin to form on the surface and the edges appear set.
Carefully flip the pancakes and cook for an additional 2 to 3 minutes until both sides are golden brown and the center is cooked through.
Serve immediately while warm.