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 Oakhurst 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 Oakhurst heavy whipping cream; ¼ cup powdered sugar; 1 tablespoon lemon juice; 2 teaspoons lemon zest

www.oakhurstdairy.com

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

View full recipe on www.oakhurstdairy.com

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 www.oakhurstdairy.com.

Share this recipe:

Cooking tools:

Blender
Griddle
Nonstick skillet
Hand mixer
Microplane
Oven
Stove
Baking sheet
Parchment paper
Spatula
Long-handled spoon
Measuring cup
Measuring spoon
Mixing bowl

Ingredients

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

Blueberry Ricotta Pancakes with Lemon Whipped Cream

Ingredients

More Like This