Ingredients

1 1/2 cups AP flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon table salt
1 1/2 cups buttermilk
3 tablespoons unsalted butter, melted
2 large eggs
1/2 teaspoon vanilla extract
1 tablespoon finely grated lemon zest
2 cups blueberries
Melted butter for brushing the pan or griddle
Ricotta, for topping

1. Whisk together dry in a large bowl. Whisk together wet ingredients and zest in a medium bowl. Add wet to dry and whisk until just combined. Fold in the blueberries and let sit for 15 minutes before using.
2. Heat a large nonstick pan or a cast iron griddle over medium heat. Brush the pan or griddle with some of the melted butter. Add about cup of the batter to the pan and cook until the bottom is lightly golden brown and bubbles appear on the surface of the pancake, about 3 minutes. Flip the pancake over and continue cooking until the bottom is golden brown. Transfer to a plate.
3. Serve 3 pancakes per person, top with a large tablespoon of the relish and a dollop of the ricottaDrizzle with the warm syrup.

Blueberry Cassis Relish
cup water
cup sugar
vanilla bean, split
1 pint blueberries
Cassis

Combine water, sugar, vanilla bean in a small saucepan and bring to a boil over high heat. Cook until the sugar is dissolved. Add the blueberries and cook until slightly softened, remove from heat and stir in cassis. Transfer to a bowl and serve at room temperature?

Maple Blueberry Syrup
cup maple syrup (grade B)
1 strip lemon zest
Fresh blueberries

Bring maple syrup and lemon zest to a simmer over low heat. Add the blueberries and cook until the blueberries, soften slightly, 5 minutes. Remove from the heat. Serve warm.

Description

1 1/2 Cups AP Flour 3 Tablespoons Sugar 1 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 3/4 Teaspoon Table Salt 1 1/2 Cups Buttermilk 3 Tablespoons Unsalted Butter, Melted 2 Large Eggs 1/2 Teaspoon Vanilla Extract 1 Tablespoon Finely Grated

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