Wild Blueberry Lemon Ricotta Pancakes Recipe
Make this Wild Blueberry Lemon Ricotta Pancakes made with Wyman's wild blueberries. Easy to make and bursting with flavor. Get the recipe!
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Cooking tools:
- Microplane
- Nonstick skillet
- Mixing bowl
- Whisk
- Wooden spoon
- Spatula
- Stove
- Measuring cup
- Measuring spoon
Ingredients
- ¾ cup Wyman’s Wild Blueberries (frozen, do not thaw)
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ⅛ teaspoon fine sea salt
- 1 large egg
- ⅔ cup milk
- ½ cup ricotta cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (plus more for serving)
- ½ teaspoon vanilla extract
- butter or olive oil, for cooking
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