Blueberry Lemon Ricotta Pancakes

Ingredients

1 ½ cups all purpose flour

3 tablespoons sugar

2 tsp baking powder

¼ teaspoon baking soda

½ tsp salt

3 large eggs

1 cup milk

¾ cups whole milk ricotta

1 teaspoon vanilla

Juice and zest from one lemon

1 teaspoon vanilla

1 tablespoon melted butter

1 cup fresh or frozen (thawed) blueberries

Directions

In a medium bowl whisk together flour, sugar, baking powder, baking soda, and salt.

In another bowl whisk eggs, then add milk, ricotta, vanilla lemon zest, lemon juice, and vanilla.

Make a well in the middle of the dry ingredients, pour in liquid and stir gently to combine.

Add melted butter and stir until combined.

Heat a lightly oil griddle or skillet over medium-high heat.  Spoon in ¼ to 1/3 cup of batter for each pancake.  Cook until golden brown, while cooking add blueberries on top of pancake.  Then flip and cook the other side until golden brown.