Adding Ricotta is a great way to make your pancakes extra fluffy. We also suggest to reserve a bit extra to serve over the top.
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SYRUP
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| ⅓ cup | Water |
| ⅓ cup | Caster Sugar |
| ⅓ cup | Honey |
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PANCAKES
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| 1 cup | Ricotta |
| 1½ cups | All-purpose Flour |
| 1 tspn | Baking Powder |
| ¼ tspn | Baking Soda |
| ¼ tspn | Salt |
| 1½ Tbsp | Sugar |
| 4 Tbsp | Melted Butter + extra for frying |
| 1 | Large Egg |
| ½ cup | Orange Juice |
| ⅓ cup | Milk |
| ½ tspn | Vanilla Extract |
| ¾ cup | Frozen Blueberries |
| ⅔ cup | Fresh Blueberries for Serving |
| 1-2 tspn | Finely Grated Orange Zest, optional |
| extra Ricotta, to serve |
| 1 | Stir water and sugar in a small saucepan over medium heat until the sugar dissolves, approximately 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm. |
| 2 | In a bowl, combine the flour with baking powder, soda, salt, and sugar. |
| 3 | In another bowl, whisk together the butter, ricotta cheese, egg, orange juice, milk, and vanilla. |
| 4 | Combine the wet and dry ingredients just until blended. |
| 5 | Gently stir in the frozen blueberries and orange zest, if using. |
| 6 | In a frying pan, heat butter over medium heat. |
| 7 | Spoon a small amount of batter into the pan and spread gently with the back of the spoon. |
| 8 | Drizzle pancakes with honey syrup and serve with Ricotta and fresh blueberries on top. |
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