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Lemon Ricotta Blueberry Pancakes

2 c. flour

4 t. baking powder

1 T. sugar

1/2 t. salt

1 1/2 c. whole milk

2 large eggs

2 t. vanilla

juice of two lemons

1 T. lemon zest

1/2 c. ricotta cheese

1 c. fresh blueberries

1.  In a large bowl whisk together the dry ingredients.

2.  In another bowl, whisk together the milk, eggs, vanilla, lemon juice and zest.  Pour the wet ingredients into the flour mixture stirring until just combined.  Add in the ricotta and stir.

3.  Heat a large griddle pan to medium-high heat coating with non-stick cooking spray.  Working in batches spoon batter onto the griddle sprinkling with 4-5 blueberries each.  Flip once bubbled from on the batter, then cooking another minute on the flipped side.

4.  Serve warm with melted butter and maple syrup.