Orange ricotta pancakes

1/2 cup

Maple syrup

1/4 cup

Butter

1 tsp.

Ground cardamom

1 Tbsp.

Orange zest

Pancakes

1/2 cup

a2 Milk® Whole

1/2 cup

All-purpose flour

1 tsp.

Baking powder

1 tsp.

Cinnamon

1/4 tsp.

Salt

3

Eggs

1 cup

Ricotta Cheese, made with a2 Milk® Whole

2 Tbsp.

Fresh orange juice

1 tsp.

Vanilla

1 Tbsp.

Orange zest

1 Tbsp.

Butter for the griddle, plus more for serving

1/2 cup

Maple cardamom syrup (see above)

1/2 cup

Fresh blueberries, for garnish

1. Melt the butter in a saucepan with the maple syrup and whisk in the cardamom.
2. Whisking, simmer the mixture for 1-2 minutes and remove from the heat.
3. Heat a griddle to 325 degrees, or a skillet on the stove over medium heat.
4. Sift together the flour, baking powder, cinnamon and salt.
5. Separately, whisk together the eggs, ricotta, milk, orange juice and vanilla.
6. Combine the wet and dry ingredients and stir to incorporate.
7. Add a small amount of butter to the griddle or skillet and drop 3-inch spoonfuls of batter, one inch apart. Flip when the cakes have risen, and the edges are bubbly.
8. Serve with butter, maple cardamom syrup and fresh blueberries as desired.