Blueberry Ricotta Pancakes

INGREDIENTS

200 g

or 1 3/4 cups flour (I use 1/2 whole grain flour and 1/2 white flour)

1/2 tsp

baking soda

2 tsp

baking powder

salt

1 tbsp

brown sugar

eggs

180 milliliters

or 3/4 cup milk

125 g

or 1/2 cup ricotta cheese

1 tsp

vanilla extract

2 tbsp

lemon juice

zest of 1 lemon

150 g

or 1 1/2 cups blueberries

maple syrup and blueberry jam (to serve)