Lemon Ricotta Pancakes with Fresh Blueberries

Instructions

1. 1
   Whisk together flour, sugar, baking powder, and salt in a large bowl.
2. 2
   In another bowl, mix ricotta, eggs, milk, and lemon zest until smooth.
3. 3
   Combine wet and dry ingredients, stirring until just combined.
4. 4
   Heat butter in a skillet over medium heat.
5. 5
   Pour 1/4 cup batter per pancake and cook until bubbles form, about 2 minutes.
6. 6
   Flip and cook another 1-2 minutes until golden.
7. 7
   Serve topped with fresh blueberries and warm maple syrup.