Lemon Ricotta Pancakes with Blueberry Syrup
Directions:
- Place ricotta cheese in a sieve or cheesecloth and let it strain for 10–15 minutes to remove excess moisture.
- In a mixing bowl, whisk together the eggs, milk, vanilla, and maple syrup.
- Remove the ricotta from the sieve. Add lemon zest and juice, mixing well.
- In another bowl, combine the all-purpose flour, oats, sea salt, and baking powder.
- Add the ricotta mixture and stir with a rubber spatula until smooth.
- Gradually fold in the wet ingredients and mix until fully combined.
- For the blueberry syrup, combine all ingredients in a small saucepan over low-medium heat. Cook for 4–5 minutes, stirring occasionally, until the blueberries soften and the sugar dissolves. Remove from heat and set aside for serving.
