Blueberry Ricotta Pancakes

Sunday I had a craving for pancakes. Normally I just make the ones on the back of the bisquick box, but I remembered I had pinned a recipe on Pinterest earlier in the week and thought I'd give it a try, while putting my own tiny spin on it. Best Pancakes I've ever made!

They were super light and fluffy. The blueberries added a nice sweetness and the lemon zest gave just enough of that citrusy flavor. Really delicious and easy to make, as well.

Ingredients:
1 ¼ cup flour
1 tsp baking powder
pinch of salt
2 Tbsp sugar
1 egg
3 ½ Tbsp butter, melted
½ cup milk
½ cup ricotta cheese
1 tsp. lemon zest
fresh blueberries (to add to the frying flapjacks and extra to top your pancakes with)
syrup, to serve

1. Sift together the flour, baking powder, salt, and sugar in a large bowl.

2. In a separate bowl combine egg, butter, milk, ricotta cheese, and lemon zest.

3. Slowly add the wet ingredients to the dry ingredients, until you have a nice, smooth batter.

4. Ladle or spoon the pancakes onto a nonstick skillet or griddle. Cook them on medium heat. Add blueberries to the uncooked side before flipping the pancakes over. They should take about 2 minutes on each side.

5. Top with maple syrup and more blueberries.