Blueberry Lemon Ricotta Pancakes

halfbakedharvest.com

Andrea Elaine

1 ½ cups buttermilk, or use whole milk

¾ 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 to 2 tablespoons lemon zest and 2 tablespoons lemon juice

1 ½ cups white whole wheat flour, or all-purpose flour

2 teaspoons baking powder

1 teaspoon kosher salt

1 ½ cups fresh or frozen blueberries

3 to 4 tablespoons blueberry jam (optional)

subheading: POPPY-SEED LEMON SYRUP:

½ cup real maple syrup

1 tablespoon poppy-seeds

2 teaspoons lemon zest

Directions at halfbakedharvest.com

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