Blueberry Ricotta Pancakes
adapted from Bobby Flay
3/4 c. AP flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 c. light brown sugar
1 c. ricotta cheese
2 eggs
2/3 c. whole milk
zest of one lemon
1 tsp. vanilla extract
1 c. fresh blueberries
Butter for cooking

In a large bowl, whisk the flour, baking powder, salt and brown sugar together.

In a smaller bowl, whisk the ricotta, eggs, milk, zest and vanilla together.

Marry the wet with the dry: dump the wet into the bowl with the dry and mix until just combined; there will be lumps. Stir in the blueberries.

Heat a large pan or griddle over medium heat. Butter it well and drop your batter in 1/4 to 1/3 a cup at a time; a large ice cream scoop works well for this. Cook until the first side is golden brown and bubbles appear in the batter; flip and cook until the second side is golden.

You’ll have to do this in batches, so keep cooked pancakes warm in a 200 degree oven. Serve with more butter and warm maple syrup.