Wild Blueberry Ricotta Pancakes
Wild Blueberry Ricotta Pancakes Print Recipe Makes 18 pancakes 1 cup all-purpose flour 1 teaspoon baking powder ¼ cup + 1 ½ Tablespoons sugar, divided Pinch of
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 wildblueberries.com.
Cooking tools:
- Griddle
- Citrus press
- Nonstick skillet
- Measuring cup
- Measuring spoon
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Wooden spoon
- Stove
- Plate
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ cup + 1 ½ Tablespoons sugar, divided
- Pinch of kosher salt
- 1 cup part-skim ricotta
- ½ cup low-fat milk
- 2 lemons, juiced
- 2 eggs, beaten
- 1 Tablespoon butter, melted
- ½ teaspoon vanilla extract
- 3 cups frozen wild blueberries, divided
- Spray oil
- ¼ cup + 2 Tablespoons water
- 2 teaspoons corn starch
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