Ingredients

 

 

1 ½ cups all-purpose flour 

1 tablespoon baking powder 

1 teaspoon salt 

1 tablespoon sugar

1/2 teaspoon lemon zest

1 egg

2 tablespoons ricotta

4 tablespoons melted butter

1 1/2 cups buttermilk

1 tablespoon lemon juice

2 cups blueberries

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Preparation

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Heat oven to 250.

 

In a large bowl, mix together the flour, baking powder, salt, sugar and lemon zest.

 

In a separate bowl add the egg and beat slightly. Add the ricotta and mix to combine. Pour in the melted butter and buttermilk and mix until smooth.

 

Gently fold the wet ingredients into the dry until almost combined. Add the lemon juice and gently mix till combined. Let rest at least 15 minutes.

 

Add a small amount of butter to a griddle or frying pan over medium-high heat. Pour or scoop about 1/4 cup of the batter for each pancake then sprinkle in a few of those blueberries. Flip pancakes after bubbles begin to pop, about 3 minutes. Cook other side until lightly browned. Remove and place on a wire rack in the oven. Repeat with remaining batter. Serve hot with fresh blueberries and maple syrup.