Blueberry Lemon Ricotta Pancakes | The Fancy Pants Kitchen

Ingredients

• April 19, 2020
• 1 & 1/2 cups buttermilk, or use whole milk
• 3/4 cup whole milk ricotta cheese
• 2 large eggs
• 2 tbsp salted butter, melted
• 1 tbsp honey, adding in more honey if you like a sweeter pancake
• 2 tsp vanilla extract
• 1-2 tbsps lemon zest and 2 tablespoons lemon juice
• 1 & 1/2 cups white whole wheat flour, or all-purpose flour
• 2 tsp baking powder
• 1 tsp kosher salt
• 1 & 1/2 cups fresh or frozen blueberries
• 3-4 tbsp blueberry jam (optional)
• 1/2 cup real maple syrup
• 1 tablespoon poppy-seeds
• 2 teaspoons lemon zest
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• by Francine