These are so easy! Start with your favorite pancake batter. I used Martha Stewart’s Pancake Recipe for my base and added some yummy ingredients. I also subbed in all organic for what her recipe called for and used soy milk instead of normal milk (almond milk will also work).
- 1 batch of pancake batter, prepared
- 1/4 cup ricotta cheese
- Zest from 1 large lemon
- Juice from half a lemon
- 2 cups blueberries
- 1 Tbsp. local honey
Starting with the prepared pancake batter add the ricotta, lemon zest, lemon juice, and honey. Stir ingredients until well combined then add blueberries and mix gently.
Using a paper towel grease the skillet and heat to medium. Pour batter into desired sized cakes and flip once they begin to bubble. You may have to regrease a few times throughout cooking. Top with syrup/honey, more blueberries, and any other toppings!