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 kemps.com.
Cooking tools:
- Blender
- Hand mixer
- Microplane
- Griddle
- Nonstick skillet
- Oven
- Stove
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup + 2 tablespoons all purpose flour
- 1 teaspoon cinnamon
- 1/4 cup olive oil
- Zest of 1 lemon
- 2/3 cup granulated sugar
- 1 teaspoon vanilla bean paste
- 2 eggs
- Zest and juice of 1 lemon
- 1 cup Kemps® cottage cheese
- 1 1/2 cups + 1 tablespoon all purpose flour, divided
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup fresh blueberries
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