Whole Wheat Blueberry Lemon Ricotta Pancakes

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder and salt.

2. In a separate bowl, lightly beat the eggs. Whisk in the milk, ricotta, lemon zest and lemon juice.

3. Stir the wet ingredients into the dry ingredients until just combined. Fold in 1-1/2 cups fresh blueberries.

4. In a small skillet, add 1 cup blueberries, 1/4 cup pure maple syrup and the zest and juice of half a lemon. Let simmer over low heat while you cook the pancakes. The blueberries will start to turn bright and rich in color and some will pop open a bit.

5. Heat a griddle over medium-low heat. Spray with non-stick cooking spray. Using an ice cream scoop or large cookie scoop, scoop about 1/4 cup batter onto the heated skillet. Let cook until batter just starts to bubble on top. Flip pancakes and continue to cook until pancakes are set in the middle and golden on the outside, about 2-3 minutes per side.