So these were a massive hit at home and something I will absolutely be making again. Sometimes you want a nice, simple pancake. Sometimes you want to step it up a notch and have a REALLY nice, elevated pancake. This was in the latter category.
Ingredients :
Pancakes:
2 large eggs
3/4 cup ricotta cheese
1 tbsp grated lemon zest
2 tbsps fresh lemon juice
2 tbsps unsalted butter, melted
1 cup milk
1/2 tsp vanilla
2 cups pancake mix
Blueberry Maple Syrup:
Real maple syrup
1 pint fresh blueberries
Directions :
Combine all ingredients in mixing bowl, whisk thoroughly until no dry pancake mix left
Make like you would regular pancakes, but be careful because the batter is really thick, so the bottom burns easily because the top isn’t firm enough to flip yet.
For the blueberry syrup, I heated 2 cups of pure maple syrup with 1 cup of blueberries in a sauce pot and mixed with an immersion blender.
The result is REALLY fluffy pancakes with a really good, gentle lemon flavor and sweet, tart blueberry-flavored syrup.
