Blueberry Ricotta Pancakes

In a big mixing bowl, combine all the dry ingredients: flour, baking soda, baking powder, salt and brown sugar. In a separate bowl whisk together all the wet ingredients: eggs, milk, ricotta, vanilla extract, lemon juice and zest. Transfer the ricotta mixture into the flour mixture and whisk to combine. Add blueberries.

Set a large frying pan (or two) or a griddle over medium heat. Pour about half a laddle of batter on the pan and cook until edges start to firm up, about 3–4 minutes. Flip and cook for 2 more minutes. Repeat with the rest of the batter.

Serve with maple syrup, blueberry jam and fresh blueberries. Enjoy!