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Lemon Ricotta Pancakes with Blueberry Syrup

Kayla Howey
  • minutes
  • Serves

INGREDIENTS

12 oz

Blueberries, fresh

2 tsp

Lemon, zest

4

Eggs

1 tbsp

Lemon juice

1

Maple syrup

2 1/2 cups

All-purpose flour

2 1/3 tbsp

Baking powder

1/2 cup

Brown sugar

1

Powdered sugar

1 tsp

Salt

2 oz

Sugar

2 tsp

Vanilla extract

1

Butter

2 cups

Whole milk

10 oz

Whole milk ricotta cheese

1/2 cup

Water