Recipe by Nicole Masson for Wyman's
Prep Time: 10 minutes
Cook Time: 14 minutes
Yield: 8 pancakes
Ingredients:
- ¾ cup Wyman’s Wild Blueberries (frozen, do not thaw)
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ⅛ teaspoon fine sea salt
- 1 large egg
- ⅔ cup milk
- ½ cup ricotta cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (plus more for serving)
- ½ teaspoon vanilla extract
- butter or olive oil, for cooking
Directions:
- In a medium bowl, whisk together the flour, sugar, baking powder, and sea salt until combined.
- In another medium bowl, whisk together the egg, milk, ricotta cheese, lemon juice, lemon zest, and vanilla extract until combined.
- Gently stir the dry ingredients into the wet mixture using a spatula or wooden spoon until just combined. The batter will be thick with some lumps—don’t overmix. If it feels too thick, add 1–2 tablespoons of extra milk. Gently fold in the Wyman’s Wild Blueberries.
- Heat a nonstick skillet or griddle over medium-low heat. Lightly grease with butter or olive oil. Pour ¼ cup of batter per pancake into the skillet. Depending on the size of your skillet you may be able to cook a few at a time. Cook for 1-2 minutes, until bubbles start to form, edges start to set, and bottoms are golden brown. Flip and cook for another 1–2 minutes, adjusting the heat as needed to prevent over-browning.
- Enjoy warm with a dollop of Greek yogurt or ricotta, a sprinkle of extra lemon zest, and a drizzle of maple syrup.
