Blueberry and Ricotta Pancakes!

If you ever find yourself craving something sweet and delicious for breakfast, why not whip up some blueberry and ricotta pancakes. Ricotta is a good source of zinc which is an important mineral supporting the macula. Zinc also enables vitamin A to create a pigment called melanin, which protects your eyes. 

Ingredients
1-1/2 cups (375 mL) all-purpose flour
3 tbsp (45 mL) granulated sugar
1 tsp (5 mL) baking soda
1/4 tsp (1 mL) salt
3/4 cup (175 mL) extra-smooth ricotta cheese
1 egg
1 cup (250 mL) milk
1/4 cup (60 mL) unsalted butter, melted
1-1/2 tsp (7 mL) finely grated lemon rind
3 tbsp (45 mL) lemon juice
1 cup (250 mL) fresh blueberries
2 tbsp (30 mL) vegetable oil

Preparation

In large bowl, whisk together flour, sugar, baking soda, baking powder and salt.

Place ricotta in bowl; whisk in egg, milk, butter, lemon rind and lemon juice; pour over dry ingredients, stirring just until moistened. Fold in blueberries. 

Heat large nonstick skillet over medium heat; brush with some of the oil. Pour in about 1/4 cup (60 mL) batter for each pancake, brushing skillet with remaining oil as necessary; cook until underside is golden and bubbles break on top but do not fill in, about 2 minutes. Turn and cook until underside is golden, 30 to 60 seconds.