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Lemon Blueberry Ricotta Pancakes

By Leah Maroney
  • 10 minutes
  • Serves

INGREDIENTS

1 cup

Blueberries, frozen or fresh

1

Lemon, zest of

1

Lemon, juice of

1

Egg

3 tsp

Baking powder

1 1/2 cups

Flour

1 cup

Powdered sugar

1/2 tsp

Salt

2 tbsp

Sugar

1/2 tsp

Vanilla

2 tbsp

Butter

1 13/16 cups

Milk

1/2 cup

Ricotta cheese