Lemon Blueberry and Ricotta Pancakes

Directions

1. 1
   In a large bowl whisk together the flour, baking soda, baking powder, sugar and a pinch of salt. Set aside.In a smaller bowl whisk together the vanilla extract, milk, eggs, ricotta cheese, lemon zest and lemon juice.
2. 2
   Add the wet ingredients to the flour mixture and gently whisk until well incorporated. Stir in the blueberries.
3. 3
   Pour about half a ladle onto a medium hot griddle and cook for 3 minutes, until the edges start to firm up. Flip the pancakes and finish cooking for another 1 to 2 minutes on the other side. Repeat with remaining batter.
4. 4
   Serve hot with maple syrup and butter.