Blueberry Lemon Ricotta Pancake Rolls with Lavender Honey Syrup and Candied Lemon Zest

Prep Time: Estimated 15 minutes
Cook Time: Estimated 20 minutes
Total Time: Estimated 35 minutes
Yield: Serves 4-6
Cuisine: Dessert
Author: Scott Stokes

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• Zest of 1 lemon
• 1 cup ricotta cheese
• Lavender Honey Syrup:
• 1/2 cup honey
• 1 teaspoon dried culinary lavender
• Candied Lemon Zest:
• Zest of 1 lemon
• 1/4 cup granulated sugar

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Gently fold in the blueberries and lemon zest.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
6. Pour 1/4 cup of batter onto the skillet and spread it into a circle using the back of a spoon.
7. Cook for 2-3 minutes, or until bubbles form on the surface of the pancake. Flip and cook for an additional 1-2 minutes, or until golden brown. Repeat with the remaining batter.
8. In a small saucepan, heat the honey and dried lavender over low heat for 5 minutes. Remove from heat and let it steep for another 5 minutes. Strain out the lavender and set aside.
9. In a separate bowl, toss the lemon zest with the granulated sugar until coated.
10. Serve the pancake rolls with a drizzle of lavender honey syrup and a sprinkle of candied lemon zest.

Note: These Blueberry Lemon Ricotta Pancake Rolls are best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.