Sweet Cream Ricotta Pancakes

• Produce

  • 1 cup Blueberries or raspberries
  • 1/2 tbsp Lemon, fresh zest

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tbsp Lemon juice, fresh
  • 1 cup Maple syrup, real

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 cup Flour
  • 1/4 tsp Salt
  • 4 tbsp Sugar
  • 1 tsp Vanilla

• Dairy

  • 1 Butter
  • 1/4 cup Butter
  • 3/4 cup Buttermilk
  • 1 cup Ricotta cheese

• Other

  • Optional Add-ins for Lemon Sweet Cream Ricotta Pancakes

Found on modernhoney.com

Description

Ingredients

• 1 cup Ricotta Cheese
• ¾ cup Buttermilk
• 2 Eggs
• 1 teaspoon Vanilla
• 1 cup Flour
• 4 Tablespoons Sugar
• ½ teaspoon Baking Powder
• ¼ teaspoon Salt
• Butter (for skillet)
• Optional Add-ins for Lemon Sweet Cream Ricotta Pancakes
• 2 Tablespoons Fresh Lemon Juice
• ½ Tablespoon Fresh Lemon Zest
• Berry Maple Syrup:
• ¼ cup Butter, melted
• 1 cup Real Maple Syrup
• 1 cup Blueberries or Raspberries

Directions

• In a large bowl, mix ricotta cheese, buttermilk, eggs, and vanilla until combined.
• Carefully fold in flour, sugar, baking powder, and salt and stir until just combined, avoiding over-mixing.
• Heat skillet over medium heat. Place pat of butter onto skillet and wait for it to sizzle.Pour batter in ½ cup portions and cook until golden brown on each side.
• Berry Maple Syrup:.
• In saucepan over medium low heat, add butter and let it melt. Add syrup and berries and heat for about 3-4 minutes until it starts to bubble. Remove from heat and serve with pancakes.