If you’re anxiously awaiting Breakfast on the Farm and are looking to make your own, dairy filled breakfast, try this recipe from our friends at USDairy.com.
Try this time-saving recipe for your next brunch gathering. No need to stand over a stove, flipping individual pancakes—this Blueberry, Lemon and Ricotta Sheet Pan recipe bakes for just 15 minutes in the oven. It’s a simple way to merge the vibrant, summery flavors of sweet blueberries, tangy lemon, and creamy ricotta cheese. Top each serving with a dollop of fresh whipped cream, more berries and lemon zest for a picture-perfect morning dish.
Ingredients:
2 cups blueberries
2 tablespoons lemon juice
1/2 cup granulated sugar
2 cups all purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
15 ounces whole‑milk ricotta cheese
6 tablespoons unsalted butter, melted
4 eggs
2 tablespoons lemon zest
1 teaspoon vanilla extract
1 cup milk
Directions:
- Preheat oven to 425 degrees. Grease a 12×17-inch rimmed baking sheet with butter and line with parchment paper. Set aside.
- Combine blueberries, lemon juice and granulated sugar in a medium bowl. Set aside.
- In another bowl, combine flour, baking powder and salt and set aside.
- Whisk together the ricotta cheese, melted butter, eggs, lemon zest, vanilla extract and milk in a large bowl. Add the dry ingredients, whisking just until smooth, then fold in the blueberry-sugar mixture.
- Spread batter in the prepared sheet pan, smoothing top with a spatula. Bake for 15 minutes or until center is set and springs back when touched.
- Cut pancake into squares and serve.
vermontbreakfastonthefarm.com 