Blueberry Ricotta Pancakes

Blueberry ricotta cake is a deliciously sweet and moist Italian cake made with creamy ricotta and fresh blueberries. This easy to make blueberry lemon ricotta cake has a rich clafoutis like texture with a hint of bright lemon flavor.

This quick batter cooks into the most tender pancakes for the most comforting breakfast. Milky ricotta and butter, along with tangy buttermilk, lend a soft, sweet creaminess, and well-beaten eggs keep them fluffy and light. Lemon- and vanilla-scented sugar makes the pancakes sweet enough to eat on their own, but they’re fun to serve with blueberry syrup or your favorite toppings. If you prefer soufflé-like pancakes, separate the whites from the yolks and beat them to stiff peaks. Mix the yolks in with the wet ingredients, fold the whipped whites in after the dry ingredients are incorporated and cook as directed below. (Watch the video of Genevieve Ko making lemon ricotta pancakes here.)

Lemon Ricotta Pancakes made with fresh lemon, lemon zest, and ricotta cheese – these lemony soft and fluffy pancakes make the perfect weekend breakfast

Fresh fruit and a diner trick take the most beloved of flapjacks to the next level. To take lazy summer breakfasts to a whole new level of luxury, we paired sweet-tart, high-season berries with a complexly flavored crumb that had plenty of cushiony fluff and lightly crisp edges. A combination of buttermilk and malted milk powder upgraded the batter's flavor and complexity. The former added tang and interacted with the baking soda to provide better lift; the latter boosted the lactic sweetness and contributed a faint roasty note that complemented the bursts of punchy, tart berries. Stirring melted butter (rather than vegetable oil) into the batter and frying the pancakes in more butter made for particularly rich-tasting pancakes with lightly crisp edges. Folding the berries into the batter rather than dropping them onto the top of the portioned pancakes ensured that they were encased in the crumb instead of sitting on the surface, where they were vulnerable to burning when the pancakes were flipped.

Producing light, fluffy omelets at home typically requires fussy techniques and lots of practice – until now. This cloudlike omelet comes together in minutes – no culinary degree needed. A generous portion of ricotta mixed with the egg is the secret to making this tender omelet. We add spinach and Parmesan as a nod to another favorite ricotta combination – spinach ravioli.

My bakery-style Blueberry Muffins come topped with a buttery brown sugar streusel that takes their flavor over the top. Skip the coffee shop version; these homemade Blueberry Muffins can be yours in just 45 minutes.

This recipe came to The Times by way of Marian Burros in a 1985 article about the famous muffins served at the Ritz-Carlton hotel in Boston. The hotel has been serving blueberry muffins since it opened in 1927, but in 1971, then pastry chef Charles Bonino set out to develop a better recipe. One of the city's best-known department stores, Gilchrist's – long since closed – was renowned for its version, so Mr. Bonino bought dozens of the muffins over the years and would analyze and and try to replicate them. He was never totally happy with the results, even if the guests were. Gunther Moesinger, the pastry chef who succeeded Mr. Bonino in 1982, again made more changes, swapping out shortening for butter, increasing the eggs and blueberries and reducing the baking powder. This recipe is an adaptation of Mr. Moesinger's recipe which results in a plump, crusty-topped muffin. They're best eaten the day they are made. (After this article ran, <a href="http://www.nytimes.com/1987/06/13/style/de-gustibus-the-battle-over-blueberry-muffins.html">a reader wrote in</a> to argue that the department store Jordan Marsh's blueberry muffins were the best in Boston, not these. That recipe is <a href="https://cooking.nytimes.com/recipes/2868-jordan-marshs-blueberry-muffins">here</a>, so you can decide for yourself.)