Fluffy hot blueberry pancakes. Wholesome wheat and ricotta; ingredients that moms love.
Bursting flavours of blueberry and fresh lemon taste. Sure to please the kids and the whole family.
1 cup flour
1 cup whole wheat flour
2 tablespoon. brown sugar
1 tablespoon. baking powder
pinch of salt
2 lg. eggs
2 cup milk, or non dairy milk
¼ cup ricotta
1 teaspoon vanilla
1 teaspoon grated lemon rind
1 cup blueberries
syrup for the pancakes
butter for greasing skillet
No nutrition information available
Stir together the dry ingredients.
Add the wet ingredients and mix until almost blended. Add blueberries. Allow the mixture to sit for 5-10min. until the skillet preheats.
Grease skillet with a small amount of butter on med. high heat.
Ladle approx. ¼cup of pancake mixture into the skillet and cook until you see the top of the pancake lose it's shine approx. 5 min. Using a spatula flip pancakes and continue cooking on the other side until the middle is set and cooked.
Makes approx. 9-12 pancakes
Serving Suggestion: add more blueberries and syrup..grab a fork!