Blueberry Lemon Ricotta Pancakes

🥘 Ingredients

• baking powder
  2 teaspoons
• blueberries (fresh or frozen)
  1 1/2 cups
• blueberry jam (optional)
  3-4 tablespoons
• butter (salted, melted)
  2 tablespoons
• buttermilk (or use whole milk)
  1 1/2 cups
• eggs (large)
  2
• flour (white whole wheat, or all-purpose flour)
  1 1/2 cups
• honey (adding in more honey if you like a sweeter pancake)
  1 tablespoon
• lemon juice (lemon zest and 2 tablespoons)
  1-2 tablespoons
• lemon zest
  2 teaspoons
• poppy-seeds
  1 tablespoon
• salt (kosher)
  1 teaspoon
• syrup (real maple)
  1/2 cup
• vanilla extract
  2 teaspoons
• whole milk ricotta cheese
  3/4 cup

🍳 Cookware

• bowl
• skillet
• pan

1. 1

   Gather whole milk ricotta cheese , vanilla extract .

   whole milk ricotta cheese: 3/4 cup, vanilla extract: 2 teaspoons
2. 2

   In a large mixing bowl , whisk together the buttermilk , ricotta, eggs , butter , honey , vanilla, lemon juice , and lemon zest . Stir in the flour , baking powder , and salt . Stir until just combined. It's OK if the batter is a little lumpy. If the batter feels a little too thin, add 1/4 cup additional flour.

   buttermilk: 1 1/2 cups (or use whole milk), eggs: 2 (large), butter: 2 tablespoons (salted, melted), honey: 1 tablespoon (adding in more honey if you like a sweeter pancake), lemon juice: 1-2 tablespoons (lemon zest and 2 tablespoons), lemon zest: 2 teaspoons, flour: 1 1/2 cups (white whole wheat, or all-purpose flour), baking powder: 2 teaspoons, salt: 1 teaspoon (kosher)
3. 3

   Fold in the blueberries , and if desired 2-4 tablespoons of the blueberry jam , for an extra berry filled pancakes. Allow the batter to sit ⏱️ 5-10 minutes .

   blueberries: 1 1/2 cups (fresh or frozen), blueberry jam: 3-4 tablespoons
4. 4

   Heat a large skillet or griddle over medium heat and add a little butter, or spray with cooking spray. Pour about 1/4 cup pancake batter onto the center of the hot pan . Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.
5. 5

   To make the syrup , warm the maple, poppy-seeds , and lemon zest over low heat.

   syrup: 1/2 cup (real maple), poppy-seeds: 1 tablespoon
6. 6

   Serve the pancakes topped with the poppy-seed syrup, butter, and fresh blueberries, if desired.
7. 📝

   Nutrition: Calories Per Serving: 565 kcal