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
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at pricesdairy.com.
Cooking tools:
- Blender
- Hand mixer
- Microplane
- Griddle
- Nonstick skillet
- Oven
- Stove
- Baking sheet
- Parchment paper
- Spatula
- Long-handled spoon
- Measuring cup
- Measuring spoon
- Mixing bowl
- Citrus press
Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup Price’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 Price’s heavy whipping cream
- ¼ cup powdered sugar
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Blueberry Ricotta Pancakes with Lemon Whipped Cream
kemps.com
Blueberry Ricotta Pancakes with Lemon Whipped Cream
dairypure.com
Blueberry Ricotta Pancakes with Lemon Whipped Cream
puritydairy.com
Blueberry Ricotta Pancakes with Lemon Whipped Cream
jilbertdairy.com
Blueberry Ricotta Pancakes with Lemon Whipped Cream
deansdairy.com
Blueberry Ricotta Pancakes with Lemon Whipped Cream - Mayfield Dairy Farms®
mayfielddairy.com
Blueberry Ricotta Pancakes with Lemon Whipped Cream
gandysdairy.com
Blueberry Ricotta Pancakes with Lemon Whipped Cream
reiterdairy.com