Cooking with Elliott: lemon, blueberry and ricotta pancakes

Elliott Notrica and Lydia Cohen

Ricotta pancakes are a delicious and easy breakfast. The addition of blueberries and Meyer lemon make for a fantastic, simple and healthy meal. First, take the dry ingredients and mix them together until combined. Next, mix the egg yolks, milk, ricotta, sugar, and vanilla together and combine those wet ingredients with the dry ingredients and whisk until smooth. Then, whip the egg whites into stiff peaks and fold into the batter. Add in blueberries and Meyer lemon juice, as well as the zest from those lemons. Heat up a pan or griddle over medium-high heat and grease the pan before pouring in the batter. Cook until bubbles form around the edges of the pancakes. Flip, and cook until golden brown. Serve with maple syrup, blueberry compote or lemon curd. A detailed recipe with measurements is available here.