All-purpose flour: 60g (1/2 cup), Whole wheat flour: 30g (1/4 cup), Baking powder: 2g (1/2 tsp), Baking soda: 2g (1/2 tsp), Salt: 1g (1/4 tsp), Ricotta cheese: 120g (1/2 cup), Eggs: 100g (2 large), Milk (1% fat): 60ml (1/4 cup), Lemon juice: 15ml (1 tbsp), Lemon zest: 4g (1 tbsp), Honey: 15g (1 tbsp), Vanilla extract: 2ml (1/2 tsp), Blueberries: 80g (1/2 cup, for topping), Olive oil: 5ml (1 tsp for cooking)
1. In a bowl, combine 60g all-purpose flour, 30g whole wheat flour, 4g baking powder, 2g baking soda, and 1g salt. 2. In another bowl, whisk together 120g ricotta cheese, 2 eggs, 60ml milk, 15ml lemon juice, 4g lemon zest, 15g honey, and 2ml vanilla extract until smooth. 3. Pour the wet ingredients into the dry ingredients and stir until just combined. 4. Heat a non-stick skillet over medium heat and lightly coat with olive oil. 5. Pour 1/4 cup of batter for each pancake. 6. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes. 7. Serve warm topped with 80g fresh blueberries and a small drizzle of honey if desired.
