1. Lemon Blueberry Ricotta Pancakes
• How long it will take: 30 minutes
• What you'll need
2 c all-purpose flour
½ tsp. baking soda
1 tbsp. baking powder
2 tbsp. sugar
pinch of salt
1 tsp. vanilla extract
1 c milk
2 eggs
½ c ricotta cheese
zest from 1 lemon
2 tbsp. lemon juice
1 c blueberries
maple syrup and butter for serving

• What to do
In a large bowl whisk together the flour, baking soda, baking powder, sugar and a pinch of salt. Set aside. 

In a smaller bowl whisk together the vanilla extract, milk, eggs, ricotta cheese, lemon zest and lemon juice. Add the wet ingredients to the flour mixture and gently whisk until well incorporated. Stir in the blueberries.

Pour about half a ladle onto a medium hot griddle and cook for 3 minutes, until the edges start to firm up. Flip the pancakes and finish cooking for another 1 to 2 minutes on the other side. Repeat with remaining batter. Serve hot with maple syrup and butter

Recipe courtesy of Jo Cook's.