Lemon Ricotta Pancakes.

Last year, I ate at a cute little bunch spot in Santa Barbara called Scarlett Begonia and had the best lemon ricotta pancakes. Since then, I've been trying these pancakes from other brunch spots and I have yet to find one that was as good. Obviously, I can't be going to Santa Barbara every weekend for brunch so I decided to try to make these pancakes on my own. My lemon ricotta pancake recipe was so delicious and I'm very excited to share it with you all!

These are the ingredients I used. I like using Kodiak Cakes pancake mix because it has a hint of honey in it, which just adds a little extra flavor to pancakes. I also like using fresh blueberries rather than frozen, I think it makes the pancakes taste fresher. Most recipes suggest using whole milk ricotta cheese, but let's face it...summer is coming and even though I'm eating pancakes, a girl's gotta cut calories somewhere, so I used low fat ricotta cheese.

When adding the ricotta cheese, the batter will look a little curdled. Do not panic, this is normal! The cheese makes it a little lumpy. It's important to not mix the batter too much to make it smoother.

A griddle is the best way to get the perfect pancake.

Short stack of delicious lemon ricotta pancakes!

Ingredients:

Makes 6 pancakes

• 1 cup of Kodiak Cakes pancake mix
• 1 cup of water
• 1/2 cup of low fat ricotta cheese
• 1 tablespoon of lemon zest 
• 2/3 cup of blueberries

Directions:

1. Mix 1 cup of pancake mix with 1 cup of water.
2. Then, mix in 1/2 cup of ricotta cheese. Do not over mix it. The consistency should be a little lumpy.
3. Wash and fold in the blueberries.
4. Heat a griddle to 325 degrees and butter the griddle. I like using cooking spray instead, but either one works. 
5. Ladle a spoon of the batter onto the griddle. Let it cook until bubbles start forming at the top (about 1 minute).
6. Flip the pancake and let the other side cook for about another 30 seconds. 

Voila!!