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Blueberry Lemon Ricotta Pancakes.


"These pancakes are made with a touch of fresh ricotta cheese, a little squeeze of lemon, and each one is swirled with plenty of sweet blueberries. They’re light, extra fluffy, perfectly sweet, and all around delicious."

Servings: 6 pancakes / 404 Calories


1 1/2 cups buttermilk, or use whole milk
3/4 cup whole milk ricotta cheese
2 large eggs
2 tablespoons salted butter, melted
1 tablespoon honey, adding in more honey if you like a sweeter pancake
2 teaspoons vanilla extract
1-2 tablespoons lemon zest and 2 tablespoons lemon juice
1 1/2 cups white whole wheat flour, or all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups fresh or frozen blueberries
3-4 tablespoons blueberry jam (optional)

Poppy-Seed Lemon Syrup
1/2 cup real maple syrup
1 tablespoon poppy-seeds
2 teaspoons lemon zest



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