Lemon Blueberry and Ricotta Pancakes

• Vegetarian

• Produce

  • 1 cup Blueberries
  • 1 Lemon, Zest from

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1 pinch Salt
  • 2 tbsp Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 Maple syrup and butter
  • 1 cup Milk
  • 1/2 cup Ricotta cheese

Found on jocooks.com

Description

Ingredients

• 2 cups all-purpose flour
• ½ tsp baking soda
• 1 tbsp baking powder
• 2 tbsp sugar
• pinch of salt
• 1 tsp vanilla extract
• 1 cup milk
• 2 eggs
• ½ cup ricotta cheese
• zest from 1 lemon
• 2 tbsp lemon juice
• 1 cup blueberries
• maple syrup and butter for serving

Directions

• In a large bowl whisk together the flour, baking soda, baking powder, sugar and a pinch of salt. Set aside.
• In a smaller bowl whisk together the vanilla extract, milk, eggs, ricotta cheese, lemon zest and lemon juice.
• Add the wet ingredients to the flour mixture and gently whisk until well incorporated. Stir in the blueberries.
• Pour about half a ladle onto a medium hot griddle and cook for 3 minutes, until the edges start to firm up. Flip the pancakes and finish cooking for another 1 to 2 minutes on the other side. Repeat with remaining batter.
• Serve hot with maple syrup and butter.

Nutrition