Berry Ricotta Pancakes

1 cup flour 1 cup whole wheat flour 2 tablespoon. brown sugar 1 tablespoon. baking powder pinch of salt Wet Ingredients: 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

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!