Lemon-Ricotta Pancakes
30 min
Veggie
46939
For 4 Portions
180 ml
whole milk
180 g
ricotta
150 g
blueberry, fresh
120 g
heavy whipping cream
3
egg
1
lemon
170 g
all purpose flour, type 550
60 ml
maple syrup
45 g
butter
30 g
sugar
2 tsp
baking powder
1/4 tsp
baking soda
1/4 tsp
salt
1. All set?
2. Add heavy cream, a pinch of salt, and some of the sugar to a bowl and beat with an electric mixer until soft peaks form. Chill until ready to use.
3. Thoroughly wash lemon with hot water. Then zest and juice lemon.