LEMON RICOTTA PANCAKES WITH BLUEBERRY MAPLE SYRUP

Serves: 3

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LEMON RICOTTA PANCAKES WITH BLUEBERRY MAPLE SYRUP

Cook time: 30 MinTotal time: 30 Min

Ingredients

• 1 cup ricotta cheese
• 2 eggs, lightly beaten
• 1 cup whole milk
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• Zest and juice of 1 lemon
• Melted butter for brushing the griddle
• Toasted pecans, for garnish

FOR THE BLUEBERRY SYRUP

• 1 cup fresh blueberries
• 1 cup pure maple syrup
• 1 tablespoon fresh lemon juice

Instructions

1. Combine the ricotta cheese, eggs and milk in a large mixing bowl and whisk to combine. Add the dry ingredients, the lemon zest and lemon juice and blend just until incorporated.
2. Heat a griddle or large sauté pan over medium high heat until it is hot enough to make drops of water scatter when sprinkled on the griddle's surface. Brush the griddle with melted butter. Working in batches, pour a generous 1/4 cup of the batter onto the griddle to form each pancake. Once the pancake sets and you see small air bubbles form on the surface of the pancake, flip to cook the other side, brushing the griddle with additional melted butter, as necessary. Serve the pancakes topped with Blueberry Maple Syrup and a sprinkling of toasted pecans.
3. For the Blueberry Syrup, combine the blueberries and maple syrup over medium heat in a small saucepan. Simmer the syrup until the blueberries burst, about 3 minutes. Strain the syrup through a fine mesh strainer, pressing on the solids. Discard the solids. Stir the lemon juice into the syrup and serve.

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