Blueberry Ricotta Pancakes with Lemon Whipped Cream

Prep Time 25 min
Cook Time 10 min
Serves 4


For the pancakes:
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup Reiter whole milk
¾ cup whole milk ricotta
¼ cup honey
3 eggs
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 cup fresh or frozen blueberries
Salted butter, for cooking

For the whipped cream:
2 cups Reiter heavy whipping cream
¼ cup powdered sugar
1 tablespoon lemon juice
2 teaspoons lemon zest

How to

For the pancakes:
Heat oven to 250 F. Line a baking sheet with parchment paper and set aside. Heat a nonstick pan or griddle over medium heat.

In the pitcher of a high-speed blender, add flour, baking powder and salt. Pulse a few times to combine.

Add milk, ricotta, honey, eggs, vanilla extract and lemon juice. Blend 10–15 seconds, or until smooth. Stir in blueberries with a long-handled spoon.

Once pan or griddle is heated, melt butter and use a ¼ measuring cup to pour out pancakes. Cook until the top begins to bubble, then flip. Cook another minute and transfer to a parchment-lined baking sheet.

Keep cooked pancakes warm in the oven until ready to serve.

For the whipped cream:
In a medium-sized metal bowl, beat heavy cream just until soft peaks start to form. Once thickened, beat in the powdered sugar, lemon juice and lemon zest until soft peaks form on the beater. When ready to serve, top pancakes with a generous dollop of whipped cream.


Recipe and image provided by Half & Half magazine.