Blueberry Lemon Ricotta PancakesMeris Resources2019-07-02T16:07:11-04:00

Blueberry Lemon Ricotta Pancakes

Presented by Griddle 145

INGREDIENTS

• 1 cup flour
• 2 T sugar
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 lemon, zested and juiced
• 3/4 cup ricotta
• 3/4 cup buttermilk
• 1/2 tsp. vanilla
• 2 eggs
• 1/2 cup blueberries
• Butter to grease pan
• Powdered sugar for garnish (optional)

DIRECTIONS

In a small bowl, combine flour, sugar, baking powder, and salt.

In a separate large bowl, combine the lemon juice, zest, ricotta, buttermilk, vanilla, and eggs. Gently fold in the dry mixture and blueberries until combined. Avoid overmixing.

In a skillet or griddle on medium heat, melt butter to coat pan lightly. Spoon circles of batter into pan in 1/4 cup portions. Cook each side 1 to 2 minutes until golden brown.

Garnish with powdered sugar if desired. Enjoy!

YIELDS ABOUT 4 4-INCH PANCAKES