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Ingredients

• 4 large free-range organic eggs
• 3/4 cup organic while milk
• 1 cup whole milk ricotta
• 1/3 cup cottage cheese
• 2 tablespoons honey
• 1 1/2 tablespoons finely grated lemon zest
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 3/4 teaspoons baking powder
• 1/4 teaspoon freshly ground nutmeg
• 1/8 teaspoon sea salt
• 1 cup fresh blueberries or 1/2 cup frozen
• melted butter for brushing skillet
• BLUEBERRY SYRUP:
• 1 6-ounce container fresh or frozen blueberries
• 2 tablespoons maple syrup

Description

Lemon Blueberry Ricotta Pancakes With Blueberry Syrup - The Huffington Post

Kitchen Daily