Lemon and Blueberry Ricotta Pancakes

Light, creamy, fluffy, cloud-like fresh cheese, ricotta has earned a special place in many hearts. Made from the leftover whey created during cheese production, ricotta was invented as a way to repurpose the delicious dairy byproduct by reheating it to allow for the tiny curds in the whey to grow and solidify into the fluffy and fresh cheese we’ve come to love. While the curds made into cheese in the first round of the cheesemaking process are aged, ricotta is meant to be enjoyed as soon as possible. 


Mixed into savory, creamy filling for fresh ravioli, carefully layered into lasagna, or whipped into airy perfection and spread onto crostini, ricotta is as versatile as it is delicious. Folded into lemony pancakes with punchy pops of fresh blueberries, ricotta makes our elegantly flavored pancakes fluffy, tender, and bright. Drizzled with our delicious 12-year Aged Balsamic Vinegar from Modena, these pancakes will make you feel like royalty. 


Lemon and Blueberry Ricotta Pancakes 

Serves 4


1 cup all purpose flour
1 tsp baking powder
▢ 1/4 tsp Sicilian Sea Salt with Organic Lemon
▢ 4 tbsp sugar
▢ Zest of 1 lemon
▢ 1 tsp pure vanilla extract
▢ 2 large eggs, yolks separated from the whites
▢ 1/2 cup whole milk ricotta
▢ 1/2 cup whole milk
▢ 2 tbsp melted butter
▢ 1 cup fresh blueberries
▢ 12-year Aged Balsamic Vinegar from Modena




  1. Combine the flour, baking powder and salt in a bowl and whisk to combine.
  2. In a separate bowl, whisk together the sugar, lemon zest, vanilla extract, egg yolks, ricotta, milk and melted butter. Whisk until combined. 
  3. Whisk the egg whites in a separate bowl until stiff peaks form. 
  4. Whisk the dry ingredients into the sugar/egg yolk mixture until just combined and gently fold in the egg whites and blueberries. 
  5. Set a nonstick skillet over medium heat with a tab of butter. When the butter melts, ladle a portion of the batter into the pan and cook until the edges begin to brown. If it looks like they’re cooking too quickly and will burn, turn the heat down and adjust to get the right gentle browning you’re looking for. Flip over and cook until cooked through, roughly 2 minutes. 
  6. Continue with the rest of your batter. 
  7. Serve drizzled with 12-year Aged Balsamic Vinegar of Modena.
  8. Mangiamo.



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