Blueberry Ricotta Pancakes with Lemon Whipped Cream
Blueberry Ricotta Pancakes with Lemon Whipped Cream Ingredients For the pancakes: 1½ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt 1 cup
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at jilbertdairy.com.
Cooking tools:
- Blender
- Nonstick skillet
- Griddle
- Oven
- Baking sheet
- Parchment paper
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Mixing bowl
- Hand mixer
- Microplane
Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup Jilbert 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 heavy whipping cream
- ¼ cup powdered sugar
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
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