RECIPES: Lemon, Basil and Blueberry Ricotta Pancake Skewers

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Lemon, Basil and Blueberry Ricotta Pancake Skewers

  • 2c Pancake Batter
  • Zest of 1 lemon
  • 4 Basil leaves
  • 1 pint of blueberries
  • 1/2 c of ricotta


1. Make pancake batter as directed and add zest of lemon and chopped basil.

2. Scoop a 1/2 Tablespoon of batter on to hot pan and flip when first side starts to bubble. Flip and cook other side for about 45 seconds.

3. Once cooled start assembling skewers.
– starting with 2 blueberries then a pancake with ricotta cheese smeared.

4. Then repeat until you have as many on the skewer as desired.

5. Drizzle with “The Wild Olive” Basil Infused EVOO.

Recipe from K-Lu’s Cuppycakes