Ricotta Hotcakes with Maple Butter
Ingredients
- Ricotta Hotcakes
- 2 cups ricotta
- 1/2 cup milk
- 4 eggs, separated
- 1 tablespoon sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon lemon zest
- 1 tablespoon butter, plus more as needed
- 2 cups blueberries, for serving
- Maple Butter
- 1/2 cup butter, softened
- 1/4 cup maple syrup (I prefer grade B, but it's up to you)
- 1/2 teaspoon almond extract (or to taste)
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