LEMON AND BLUEBERRY RICOTTA PANCAKES

​SERVING: 10 – 12 PANCAKES                                                                    PREP TIME: 5 MIN
COOK TIME: 15 MINUTES
 
Ingredients:
2 cups tipo ‘00’ flour
1/2 tsp baking soda
1 tbsp baking powder
3 tbsp sugar
1/8 tsp salt
1 tsp vanilla extract
1 cup milk
2 eggs
1/2 cup ricotta cheese
zest from 1 lemon
1 tbsp lemon juice
1 cup blueberries
2 tbsp butter
maple syrup and butter for serving
 
Directions:

1. In a medium bowl whisk together the vanilla extract, milk, eggs, ricotta cheese, lemon zest and lemon juice. Set aside.
2. In a separate bowl whisk together the flour, baking soda, baking powder, sugar and a pinch of salt.
3. Add the wet ingredients to the flour mixture and gently whisk until well incorporated.
4. Gently stir in the blueberries.
5. Add butter to a hot pan or griddle and use about half a ladle of batter for each pancake.
6. On medium high heat, cook pancakes for 3 minutes or until golden brown and edges start to firm up. Flip the pancakes and finish cooking for another 1 to 2 minutes on the other side.
7. Add more butter and repeat with remaining batter.
8. Serve hot with maple syrup and butter.

 
Buon Appetito!