1 1/3cupflourI used Einkorn, you can use any flour you wish including gluten free
1teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsea salt
2eggswhisked together
1teaspoonvanilla paste or extract
3/4cupmilk
1/2cupfull fat ricotta cheese
1Tablespoonmelted butter or gheeplus more butter to grease pan
zest of two medium lemons
1cupfresh or frozenbut thawed blueberries, separated
Ricotta Cheese Topping:
1/2cupfull fat ricotta
zest of half a lemon
real maple syrup
Instructions
Use a microplane to zest lemons
Pancake prep:
In a bowl whisk together flour, baking powder, baking soda and sea salt
In a separate bowl, whisk eggs
Add eggs, vanilla paste or extract, milk, ricotta, melted butter, lemon zest to bowl with flour, whisk well
fold in 3/4 cup fresh or thawed frozen blueberries (reserve the last 1/4 cup of berries for garnish)
Topping:
Use a fork to combine ricotta and lemon zest, warm syrup
Heat griddle on medium flame, when pan is hot brush with butter
To Cook:
Pour pancake batter by 1/3 cup onto griddle. Cook until the first side is golden (about 2-3 minutes) Gently flip and cook the second side until golden.
Stack pancakes, top with ricotta mixture and berries, drizzle with warm maple syrup. Chow down.