Lemon Ricotta Hotcakes with Blueberry Syrup
The sweet blueberry sauce is the perfect accompaniment for these golden zingy hotcakes. Whip some up this weekend & try them yourself.
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Cooking tools:
- Mixing bowl
- Whisk
- Spatula
- Nonstick skillet
- Stove
- Measuring cup
- Measuring spoon
- Saucepan
- Potato masher
- Fine-mesh sieve
- Airtight container
- Refrigerator
- Grater
- Spoon
Ingredients
- 3 large eggs
- 2 large egg whites
- 1 cup smooth ricotta cheese
- 1/4 cup butter, melted
- 2 tbsp granulated sugar
- 1 tbsp lemon zest, grated
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour
- 2 cups blueberries, fresh or frozen
- 2 cups maple syrup
- 2 tsp lemon juice
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