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Blueberry Ricotta Pancakes with Honey Syrup
cup Caster Sugar
cups All-purpose Flour
tspn Baking Powder
tspn Baking Soda
tbsp Melted Butter + extra for frying
cup Orange Juice
tspn Vanilla Extract
cup Frozen Blueberries
Fresh Blueberries for Serving
tspn Finely Grated Orange Zest, optional
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.
In a bowl, combine the flour with baking powder, soda, salt, and sugar.
In another bowl, whisk together the butter, ricotta cheese, egg, orange juice, milk, and vanilla.
Combine the wet and dry ingredients just until blended.
Gently stir in the frozen blueberries and orange zest, if using.
In a frying pan, heat butter over medium heat.
Spoon a small amount of batter into the pan and spread gently with the back of the spoon.
Drizzle pancakes with honey syrup and serve with Ricotta and fresh blueberries on top.
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