Directions

1. Zest both lemons and juice just one, you should have about 2 tablespoons of juice. Add the zest to a mixing bowl with sugar and rub together with your fingers to release the oils.
2. Add the lemon juice to a small bowl with milk and let curdle.
3. To the bowl with the lemon sugar, add all-purpose flour, baking powder, baking soda, salt, and sugar. Whisk until incorporated.
4. To the small bowl with milk, add eggs, ricotta, and vanilla extract. Whisk until well combined.
5. Gently whisk the wet ingredients into the dry ingredients until the batter is just incorporated.
6. Heat a cast iron skillet over medium-low. Add 1 tablespoon of Clebby’s Vegetable Oil to the skillet then pour in about ¼-⅓ cup of batter. Cook until the bottom turns golden brown, about 4 minutes. Flip, and continue to cook for an additional 2-3 minutes.
7. Repeat with the remaining batter. Place finished pancakes on a sheet tray and transfer to a warm oven to stay fresh.
8. Meanwhile, add blueberries, maple syrup, and a pinch of salt to a small saucepan and place over medium heat. Once simmering, reduce the heat to low. Continue to cook until the sauce has reduced and the blueberries are soft and jammy, about 8-10 minutes.
9. To serve, top pancakes with warm blueberry syrup. Garnish with extra lemon zest if desired.