Blueberry Ricotta Pancakes with Lemon Whipped Cream - Lehigh Valley Dairy Farms®

Ingredients

• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup Lehigh Valley whole milk
• ¾ cup whole milk ricotta
• ¼ cup honey
• 3 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• 1 cup fresh or frozen blueberries
• Salted butter, for cooking
• 2 cups Lehigh Valley heavy whipping cream
• ¼ cup powdered sugar
• 1 tablespoon lemon juice
• 2 teaspoons lemon zest