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Lemon Ricotta Blueberry Pancakes

Aberdeen's Kitchen
  • minutes
  • Serves 12

INGREDIENTS

1 pint

Blueberries

1

Lemon, zest of

3

Egg whites

1

Egg yolk

1 tbsp

Baking powder

1 1/2 cups

Flour

1/2 tsp

Kosher salt

3 tbsp

Powdered sugar

1 tsp

Vanilla extract

2 tbsp

Butter

2/3 cup

Buttermilk

1 cup

Ricotta, low fat

2/3 cup

Skim milk