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Ingredients:

Blueberry Ricotta Pancakes1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoons sugar
4 tablespoons melted butter
1/2 cup ricotta cheese
1 large egg
1/2 cup orange juice
1/3 cup milk
1/2 teaspoon vanilla extract
3/4 cup blueberries
1 to 2 teaspoons finely grated orange zest, optional
Oil for frying

Preparation:

  • In a bowl, combine the flour with baking powder, soda, salt, and sugar. In another bowl, whisk together the butter, ricotta cheese, egg, orange juice, milk, and vanilla.

 

  • Sift together the flour, baking powder, salt and sugar. Combine the egg, milk, butter and ricotta in a separate bowl and mix well. Make a well in the center of the dry ingredients and pour in the wet. Gently mix in the wet ingredients until you have a smooth batter.

 

  • Fry spoonfuls of the mixture in a warm, non-stick frying pan. Add a generous tablespoonful’s worth of blueberries to each flap jack (on the un-cooked side) before flipping over. Remove the flap jacks from the pan and keep warm in a low oven until ready to serve.
  • Serve with syrup and fresh blueberries.

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