Lemon Ricotta Blueberry Pancakes

We’re finally MARRIED!! James and I tied the knot on June 1. After a beautiful wedding and a fabulous honeymoon on St. Thomas, we came home and had our first week in our house together. Pure euphoria is what inspired this breakfast from our first Saturday morning in our new home.

blueberry pancakes

I started with the standard Better Homes and Gardens cookbook recipe for regular pancakes (not buttermilk). It’s actually a pretty runny recipe on its own. Once you have that batter, add:

1 1/2 cup ricotta cheese

zest of 1 lemon

1 pint of blueberries

First mix in the ricotta and lemon, then gently folded in the blueberries. Cook them on a griddle at medium heat for about 4 minutes on each side. Serve immediately.

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