Blueberry Ricotta Pancakes

Fluffy and light Blueberry Ricotta Pancakes with a touch of lemon. This easy 30-minute recipe is perfect for a weekend breakfast or brunch.

200 grams or 1 3/4 cups flour I use 1/2 whole grain flour and 1/2 white flour
1/2 teaspoon baking soda
2 teaspoons baking powder
pinch of salt
1 tablespoon brown sugar
180 ml or 3/4 cup milk
125 grams or 1/2 cup ricotta cheese
1 teaspoon vanilla extract
2 tablespoons lemon juice
zest of 1 lemon
150 grams or 1 1/2 cups blueberries
maple syrup and blueberry jam to serve

View the full recipe at Happy Kitchen.Rocks →