LEMON RICOTTA PANCAKES + BLUEBERRIES

My inspiration to make these yummy pancakes came from this funky little restaurant Five Leaves in Greenpoint.

The food is AMAZING!!! I ordered their "Ricotta Pancakes" to share with 

Levi + they were some of the best pancakes I've ever had. 

Family Day is always tons of fun because we roam about the borough's and try new places with our kiddo. I have found that A LOT of the restaurants aren't kid friendly + most do not have highchairs. If we think it's worth it, we'll just work with what we've got. Most of the time Levi is just fine sitting in a chair but we travel with our Bumbo just in case.

Usually books keep this kid occupied but we had to switch off a bit.

Checking his Instagram while he waits for his pancakes.

The pic below is my twist on their Lemon Pancakes.

I'm on this new kick with putting blueberries in everything. The recipe didn't call for them but they are high in antioxidant's, right? I also like my pancakes on the darker side with a yummy crunchy ring around them that only butter can give you!! So good.

Since I'm not much of a baker and don't own a mixer of any kind, I had to beat these egg whites into submission with my own hands. It was a serious upper body workout. This is what it should look like before you gently fold it into your batter. DON'T SKIP this step. It really makes a difference.

Here is the recipe -

1 1/2 cups all purpose flour

2 tablespoons sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup blueberries

1 1/2 buttermilk {you can also use regular milk or 2%}

2 large eggs, separated

1 tablespoon grated lemon peel

1/3 cup part -skim ricotta cheese

Butter for the pan

1. In a large bowl, mix flour, sugar, baking soda, and salt. In a medium bowl, whisk buttermilk, egg yolks, and lemon peel to the blend. Stir buttermilk mixture into flour mixture just until evenly moistened. Gently stir in ricotta cheese.

2. In a bowl, with a mixer on high speed {or whisk in hand at rapid speed} beat the egg whites until soft peaks form. With a flexible spatula, gently fold the whites into the batter just until they are incorporated. Gently drop in blueberries and gently mix.

3. Place a nonstick griddle or 12 inch nonstick frying pan over medium heat; when hot, coat lightly with butter and adjust heat to maintain temperature. Drop batter in 1/2 cup portions onto the griddle/frying pan and cook till brown. I like to wait till most of the bubbles pop on top and then flip. 1 1/2 to 2 minutes longer on the other side. Coat pan with butter as necessary to cook remaining pancakes.

4. Serve pancakes cooked, or keep warm  inside your oven on a single layer baking sheet on 200° for up to 15 minutes.

Enjoy!!!!!