Lemon-Blueberry Ricotta Pancakes with Lemon Curd

Saturday mornings are very sacred to me. The 5:00am work alarm clock is turned off. I can enjoy my morning cup of coffee in a real coffee cup-- instead of a travel mug. I can read the morning paper and chat with my husband.

Bliss. 

Most Saturday mornings, breakfast consists of homemade granola with yogurt or a bowl of oatmeal. But, once in a while, I break away from catching up on emails to make pancakes.  The men in my life love American pancakes. I'm a little more international, because I love Cheese Blintzes  and Swedish pancakes (but they take more work).

Perish the thought of using boxed pancake mix.  This recipe takes about 10 minutes to prepare--tops!
If you've never added ricotta cheese to pancake batter, strap yourself in.  These are moist and tender, and remind me of a hybrid of my beloved cheese blintzes and pancakes.

Adding lemon zest and juice is optional except for us. We love lemon!

But, when you have frozen blueberries, the combination sounded too good to pass up.  Before I began cooking the pancakes, I whipped up a batch of  Easy Perfect Lemon Curd-- that took about 10 minutes to make, from start to finish.

Add the berries, and wait for bubbles to appear...then carefully flip them over.

 Holler for the family to gather around the breakfast table..

You can serve these with pure maple syrup, but the lemon curd is a delicious twist on pancakes.

TASTING NOTES: One very simple word-- Delicious.  Tender, billowy, citrus-y breakfast. Blueberries and lemon are a perfect combination.  Raspberries and lemon go great together, too. When our Meyer lemon tree starts to give us fruit, I'm going to make and can a few jars of this lemon curd. It's so easy to make that you'll never buy it again. 

A printable recipe card is at the end of this post.  If, for some reason, you can't view it, just click here.