Tired of the same old ordinary pancake made from a commercial instant mix? Well, with spring officially here, it’s definitely time for something new and fresh. This blueberry-lemon ricotta oatmeal pancake will certainly impress your taste buds and your friends. Packed with bright and sunny ingredients such as lemon and two types of tasty Italian cheeses, this pancake will actually have you getting up even earlier for breakfast. Be ready to welcome spring with this refreshing recipe for pancakes!
Original recipe created by Sandy and Natasha Tandler.
1 cup whole wheat flour
½ tbsp. baking powder
½ tbsp. baking soda
¼ tsp. of salt
1 tsp. cinnamon
¼ cup brown sugar
½ cup instant oats
1 pint of blueberries
1 tsp. vanilla extract
6 tbsp. lemon curd
¾ cup ricotta cheese
¼ cup mascarpone cheese
1 lemon juiced and zested
⅔ cup buttermilk
1 tsp. sparkling water
In one bowl, add and mix together whole wheat flour, baking powder, baking soda, salt, cinnamon and brown sugar.
In a separate bowl, combine vanilla extract, eggs, lemon curd, ricotta and mascarpone cheeses, the lemon juice and zest, buttermilk and sparkling water. Stir together. (Note: the lemon curd and cheeses are best at room temperature.)
Pour the ingredients from the second bowl into the first bowl, and combine all of the ingredients together.
Add in the instant oats and mix again. Don’t over-stir.
Grease a hot griddle with butter or canola oil spray.
Pour approximately a quarter cup of the batter mix onto the griddle for each pancake. Add 3 to 5 blueberries to each pancake.
Flip the pancake when the bottom is golden brown.
Let the other side of the pancake cook. Top with fresh berries.
Optionally, combine 4 teaspoons of heated pure maple syrup and 2 tablespoons of heated lemon curd together as homemade syrup to put on top of the pancakes. Bon appetite!