brown butter lemon blueberry ricotta buttermilk pancakes 🧈🫐🍋🥞 Mother’s Day is next Sunday and this is the perfect recipe to cook for breakfast or brunch ☺️ What you’ll need : • 2 cups all purpose flour • 3tbsp sugar • 2 tsp baking powder • 1/2 tsp baking soda • 1/2 tsp salt kosher salt • 2 1/4 cup buttermilk • 2 large eggs (lightly beaten)(room temp) • 1 tsp bourbon vanilla bean pasta or vanilla extract • 4 1/2 tbsp salted butter + more for brushing on pancakes. • The zest of 1 lemon • 2-3 tbsp of fresh lemon juice • 3 /4 cup ricotta • Fresh or frozen blueberries • Maple syrup Directions: 1. On medium heat melt your butter ( stirring frequently).Once melted the butter will foam up and subside, you’ll see browned specks start to form at the bottom ( this takes 5-8 minutes) It should have a nutty aroma . Remove from heat and pour in a bowl to stop from cooking ( set aside and let it cool) 2. In a large bowl whisk together flour, sugar, baking soda, baking powder and salt until well combined. 3. In a separate bowl whisk together eggs, buttermilk, ricotta, lemon zest , lemon juice, vanilla bean paste ( whisk gently) (don’t over mix the wet batter it will be slightly lumpy) 4. Slowly whisk in the brown butter. 5. Pour the wet ingredients into the dry ingredients and gently mix. Don’t over-mix - some lumps are okay. Let the batter rest for at least 10 minutes. 6. Spray your griddle or non - stick skillet with cooking spray or lightly brush with oil on medium-low heat. 7. Add 1/2 - 2/3 cup of batter to griddle or pan. Add a small handful of blueberries. Allow pancake to cook until edges begin to appear cooked and bubbles in batter begin to burst. Carefully flip pancake and add salted butter and brush over the pancake. And let it cook for about 3 minutes. 8. Serve with warm maple syrup and ENJOY! #pancakes #brunch #breakfast - @imashleybreannn