BLUEBERRY, RICOTTA AND LEMON PANCAKES

Here’s what you need:

2 cups flour

3 tablespoons sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

pinch of salt

2 eggs

1 teaspoon vanilla

1/2 cup milk

1/2 cup heavy (whipping) cream

1/2 cup ricotta

zest from 1 (medium) lemon

juice from 1 (medium) lemon

1 cup blueberries

butter or oil for cooking

In a medium bowl, whisk together the dry ingredients (flour, sugar, salt, baking soda, baking powder).

In a separate bowl, whisk together all the wet ingredients (eggs, vanilla, milk, cream, ricotta, lemon zest, lemon juice) until smooth and well combined.

Add wet mixture to dry ingredients. Stir well, then add blueberries and gently stir them into the mixture. It is ok to for the batter to be a bit lumpy, just make sure there is no dry flour left at the bottom of the bowl.

Heat a pan (or griddle) over medium heat.

Brush it with oil (or use cooking spray) or a bit of butter.

Pour about 1/4 cup of batter per each pancake into the pan, about two inches apart (you can make them as little or large as you wish, just keep in mind that cooking times will vary).

Cook until bubbles appear on the surface and the edges are nicely browned, this may take about a minute and a half to two minutes. Flip the pancake and continue cooking for another minute or until the bottom is nicely golden. (if it browns too quickly, lower the heat)

Repeat until all the batter is used, keeping cooked ones warm in 180F oven, on a heat proof plater.

Serve warm with maple syrup, extra blueberries and softened butter.