Lemon and blueberry ricotta pancakes with thyme bacon

lemonricotta pancakes

Breakfast is my favourite meal of the day, so I created this delicious ricotta lemon and blueberry pancakes in honour of my dad. He loves nothing more than crispy bacon on his pancakes with huge lashings of maple syrup. These pancakes take no more than ten minutes to whip up, meaning that they will be served warm on your breakfast table just as the coffee is ready to be plunged.


1 cup flour

1/3 cup ricotta

3/4 cup milk

1 egg

1/4 teaspoon vanilla essence

1/2 teaspoon baking powder

1/3 cup sugar

1/4 cup lemon juice

Pinch of salt

Pinch of lemon zest

1/2 cup blueberries

Maple syrup

2 thyme stalks

2 tablespoons of butter




  1. Whisk the eggs, milk, ricotta, lemon juice, lemon zest, blueberries and vanilla together in one bowl
  2. Sift the flour, sugar, salt and baking powder in a separate bowl
  3. Combine the wet ingredients with the dry ingredients until there are no lumps
  4. Pour the batter onto a saucepan and cook the pancakes over a low heat


  1. Melt thyme and butter together over a hot heat
  2. Cook the rashers of bacon until crispy and soaked in thyme butter
  3. Serve the bacon on top of the pancakes with maple syrup