Blueberry Ricotta Pancakes with Lemon Whipped Cream

Name: Blueberry Ricotta Pancakes with Lemon Whipped Cream
Ingredients: 1½ cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; 1 cup Gandy’s 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 Gandy’s heavy whipping cream; ¼ cup powdered sugar; 1 tablespoon lemon juice; 2 teaspoons lemon zest

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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

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Ingredients

1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup Gandy’s 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 Gandy’s heavy whipping cream
¼ cup powdered sugar
1 tablespoon lemon juice
2 teaspoons lemon zest

Blueberry Ricotta Pancakes with Lemon Whipped Cream

Ingredients

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