Think light, fresh, and slightly sweet—perfect for brunch, dessert, or a snackable treat. These mini pancake bites are stacked with ricotta and juicy blueberries, drizzled with honey or a lemon glaze.

🛒 Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ¼ tsp baking soda
• Pinch of salt
• ¾ cup milk
• ½ cup ricotta cheese
• 1 large egg
• 1 tsp vanilla extract
• Zest of 1 lemon
• ½ cup fresh blueberries (plus extra for topping)
• Honey or lemon glaze for drizzling
• Skewers or toothpicks

🔪 Instructions

1. Make the Batter

In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, mix milk, ricotta, egg, vanilla, and lemon zest. Combine wet and dry ingredients until smooth.

2. Cook Mini Pancakes

Heat a nonstick skillet over medium-low heat. Drop small spoonfuls of batter (about 1–2 tbsp each) and cook 1–2 minutes per side, until golden and puffed. Let cool slightly.

3. Assemble Skewers

On each skewer, thread a mini pancake, a blueberry, a small dollop of ricotta, and repeat until full. Finish with a drizzle of honey or lemon glaze.

4. Serve

Serve as a sweet brunch appetizer, dessert, or even a fun breakfast snack for kids or guests.

🌟 Why This Works

• Portable and fun—perfect for parties
• Ricotta adds creaminess without heaviness
• Lemon zest brightens the flavors
• Blueberries add natural sweetness and color