Lemon, Blueberry & Ricotta Pancakes

Makes 8-9

Ingredients

• 175 gr flour

• 40 gr sugar

• 1 tsp baking powder

• 1/2 tsp baking soda

• Pinch of salt

• 240 ml buttermilk

• 125 gr ricotta

• 1 large egg, beaten

• 30 gr unsalted butter, melted

• Zest of 1 lemon

• 150 gr blueberries, fresh

• For the blueberry sauce

  • 125 gr blueberries, fresh or frozen

  • 25 gr sugar

  • Juice of 1 lemon

Instructions

1. In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. Add buttermilk, ricotta, egg, and butter, whisk to combine. Add lemon zest and blueberries, mix with a spatula.

2. For the blueberry sauce, in a saucepan, bring blueberries, sugar, and lemon juice to boil and cook for 10 minutes. Set aside to cool.

3. Heat a large non-stick skillet over medium heat. Coat with cooking spray or any vegetable oil. Pour 1/3 cup of batter, and cook until small bubbles appear on top, flip and cook the other side until golden brown. Continue with the rest of the batter.

4. Stack the pancakes, serve with blueberry sauce and fresh blueberries. Enjoy!