Ricotta Pancakes

For the Pancakes:
2/3 of a cup of All Purpose Flour
1 ½ cups of Ricotta Cheese
2 Tbsp of Whole Milk
4 Eggs, separated
3 Tbsp of Sugar
Zest of 1 Small Lemon
½ tsp of Vanilla Extract
¼ tsp of Salt
½ tsp of Baking Powder

For the Blueberries,
1 pint of Fresh Blueberries, washed
About 2 Tbsp (or more depending on the sweetness of the berries) of Granulated Sugar
Juice of Half of a Small Lemon (the one we zested)
Few Fresh Leaves of Mint


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