RECIPE & TIME STAMPS BELOW: I love these pancakes, but if you prefer a more traditional pancake, just leave out the lemon, ricotta and blueberries. Just promise me you'll use pure maple syrup and not the other stuff! #amandadoesfood #superyummy #pancakes
LEMON, RICOTTA, BLUEBERRY PANCAKES
Makes 6- five inch pancakes
1 cup all purpose flour
1- six ounce container of plain nonfat Greek yogurt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 egg, beaten
3 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
zest from one lemon
about 1 cup fresh or frozen blueberries
1/2 cup whole milk ricotta
clarified butter, for greasing the pan
butter and pure maple syrup for serving
In one large bowl, sift the flour, baking powder, baking soda, sugar and salt together. In a medium size bowl, whisk the egg, lemon zest, vanilla and yogurt together. Add the wet ingredients to the dry ingredients and whisk together. Slowly whisk in the melted butter. Add the ricotta and stir lightly, leaving some clumps.
Preheat a large skillet over medium high heat. Add 1 to 2 tablespoons of clarified butter to the pan and swirl to coat. Pour batter into the pan making pancakes that are 5 inches in diameter. Add blueberries on top of each pancake. Cook for about 30 seconds to 1 minute until the edges are golden brown. Flip and cook until cooked through, about another 30 seconds to 1 minute. Serve with butter and pure maple syrup.
Time Stamps:
00:07 Intro
01:29 Blooper!
01:29 Making the pancake batter
06:24 To the stove
06:34 Adding the ricotta to the batter
07:41 Putting the pancakes in the pan
09:20 Let's take a look at the pancakes
09:28 Me talking, as usual!
09:40 Plating the pancakes with butter and maple syrup
10:11 Tasting the pancakes
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Amanda's Dress:
Lucinta Mini Dress by Bardot
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