Blueberry Lemon Ricotta Pancakes

Ingredients - Serves 4

• Maple syrup - For serving
• Butter - For greasing the pan
• Blueberries - 1 cup
• Salt - 1/4 teaspoon
• Baking powder - 1 tablespoon
• All-purpose flour - 1 1/2 cups
• Lemon zest - 1 tablespoon
• Vanilla extract - 1 teaspoon
• Eggs - 2
• Milk - 1 cup
• Ricotta cheese - 1 cup

Let's Get Started

1. In a large bowl, combine the ricotta, milk, eggs, vanilla, and lemon zest.
2. In another bowl, combine the flour, baking powder, and salt.
3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
4. Fold in the blueberries.
5. Heat a large skillet over medium heat and grease with butter.
6. Pour 1/4 cup of batter for each pancake onto the skillet.
7. Cook until bubbles form on the surface, then flip and cook until golden brown.
8. Serve the pancakes warm with maple syrup.

Dietary Info

• Dish Type: Main Course
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Calories: 350
• Fat: 10g
• Carbs: 50g
• Protein: 15g
• Sodium: 500mg
• Sugar: 20g