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Prep Time: 10 minutes, Cook Time: 15 minutes, Makes: about 12 pancakes
3/4 c. organic, unbleached, all-purpose flour 2 tsp. baking powder pinch salt 1/2 tsp. ground nutmeg 1/2 tsp. cinnamon 1 c. organic ricotta cheese 2 Henry's Large Eggs 2/3 c. Henry's 1% Milk juice and grated zest of one lemon 1 tsp. vanilla extract Henry's Canola Oil, for cooking 1 c. Frozen Blueberries, thawed and drained confectioners' sugar In a large bowl whisk together the flour, baking powder, salt, nutmeg and cinnamon. In a separate bowl, whisk together ricotta cheese, eggs, milk, lemon juice and zest, and vanilla. Fold dry ingredients into the wet ingredients. Heat griddle over medium high heat. Drizzle with a small amount of canola oil. Pour half-cup batter onto griddle. Spread batter into a 5-inch circle. Sprinkle with blueberries. Cook until golden, turning once. Dust with confectioners' sugar and top with Maple Syrup. |
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