Gluten free bluberry - ricotta pancakes

These are quite awesome! Enjoy.

Dry:
1 cup rice flour
1/3 cup tapioca flour
1/3 cup potato starch
1/4 tsp baking powder
1/2 tsp baking soda

Wet:
1 egg
2 tbsp honey
2 tbsp melted butter
1/2 cup orange juice
1/2 cup of milk + 1 tbsp
1/2 cup ricotta cheese
1/2 tsp lemon zest
1/2 tsp vanilla extract

1 cup blueberries (or what ever you like throwing into your pancakes)

mix dry ingredients in a small bowl.

mix wet ingredients in a large bowl. Add the dry ingredients slowly and whisk until combined. If the batter is too thick to pour, slowly add a bit more milk, one teaspoon at a time until you have achieved the desired consistency.

Lightly butter a non-stick frying pan and pour batter, I used a ladle (you choose the size of the pancake). Sprinkle with blueberries, add a tiny more batter on top and cook over medium heat until bubbles form on the edges. Flip the pancakes with a spatula and cook for a few more seconds.

I serve it with a compound butter that I make by mixing soft butter with some orange zest and a tablespoon or two of honey. I put a dab on hot pancake and pour hot maple syrup over it... yum!