Blueberry Lemon Ricotta Pancakes

In a medium bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt.

In a separate large bowl, combine 3/4 cup of ricotta cheese and 2 tablespoons of sugar. Mix until smooth.

Zest the entire lemon and add the zest to the ricotta mixture. Then juice half the lemon to get about 1 tablespoon of juice and add it to the mixture.

Add 2 eggs, 1/2 cup of milk, 1 teaspoon of vanilla extract, and 2 tablespoons of melted butter to the ricotta mixture. Whisk until well combined.

Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix - a few lumps are fine.

Fold 3/4 cup of the fresh blueberries into the batter, reserving the remaining 1/4 cup for garnish.

Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.

For each pancake, pour about 1/4 cup of batter onto the hot surface. Cook until bubbles form on the surface, about 2-3 minutes.

Flip the pancake and cook for another 1-2 minutes until golden brown and cooked through.

Transfer cooked pancakes to a warm plate and cover loosely with foil while cooking the remaining batter.

Slice the remaining half lemon into thin rounds for garnish.

To serve, stack pancakes on plates, drizzle with maple syrup, sprinkle with powdered sugar, and top with the reserved fresh blueberries, lemon slices, and mint leaves.