Fluffiest Blueberry Lemon Ricotta Pancakes

Ingredients

• 1-1/2 cups flour
• 3 Tablespoons sugar
• 3 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 large egg
• 1-3/4 cups milk
• 1/2 cup ricotta cheese
• 2 Tablespoons butter (melted)
• Zest of 1 lemon
• 1/2 teaspoon vanilla extract
• 1 cup blueberries ((fresh or frozen))
• Vegetable oil or melted butter
• Additional fresh blueberries
• Butter
• Maple syrup

Instructions

1. 1

   In a large bowl, whisk flour, sugar, baking powder, and salt. Set aside.

2. 2

   In a separate medium bowl, whisk egg, milk, ricotta cheese, butter, lemon zest, and vanilla.

3. 3

   Stir wet mixture into dry mixture - the batter will be a little lumpy. Allow to rest and thicken for about 5 minutes. If you find it too thick, whisk in a little more milk.

4. 4

   Set a large griddle to medium low heat. Add vegetable oil or melted butter to the pan. Spoon pancake batter onto the hot griddle. Top with blueberries. Cook for 2-3 minutes on each side (you will see bubbles form and pop - this is when you flip).

5. 5

   Transfer to a platter and place in an oven warmed to 200 degree F, while cooking the remaining pancakes.

6. 6

   Serve warm and top with additional blueberries, butter and maple syrup, if desired.

7. 7

   Enjoy!