Blueberry Ricotta Pancakes with Lemon Whipped Cream
Delicious Blueberry Ricotta Pancakes with Lemon Whipped Cream. Perfect for a special breakfast or brunch! Find the recipe now.
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Cooking tools:
- Blender
- Griddle
- Nonstick skillet
- Oven
- Baking sheet
- Parchment paper
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Mixing bowl
- Hand mixer
Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup Creamland 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 Creamland heavy whipping cream
- ¼ cup powdered sugar
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
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