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Lemon-Scented Ricotta Pancakes with Blueberries

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Preparation info
  • Makes

    8 to 10

    Pancakes
    • Difficulty

      Easy

Appears in
Artisan Vegan Cheese

By Miyoko Schinner

Published 2012

  • About

Ricotta adds a light and creamy texture to these tasty pancakes. Dotted with blueberries, they make an exquisite breakfast or brunch entrée.

Ingredients

Method

  1. Prepare the batter.

    Put the milk and egg replacer in a blender. Process until frothy and doubled in quantity (this could take as long as 2 minutes). Pour into a large bowl. Add the ricotta, maple syrup, vanilla extract, and lemon zest and mix well. Sift the flour, baking powder, and salt into a medium bowl. Add to the ricotta mixture and stir just until

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