3tablespoons sugar (super fine sugar if available)
1/4teaspoon vanilla extract
1/2teaspoon lemon juice
21ouncesblueberry pie filling
Place the flour, baking powder, sugar, salt, and baking soda in a bowl; Whisk them to mix. Add the buttermilk, oil, and egg. With a spoon, mix all ingredients and beat until smooth. If batter seems to be too thick while you’re cooking the pancakes, add a little more buttermilk and mix well.
Heat a skillet or a griddle over medium-low heat. Brush with a little oil or spray with nonstick cooking spray. Pour in batter until it spreads to the desired size. Let the batter start to show small bubbles on top before you turn the pancake over to finish cooking. Turning pancakes is made much easier if you spray your pancake turner with a nonstick spray.
The turner does not stick to the uncooked pancake batter when you are turning them. Cook the pancakes until golden on both sides. Cannoli topping In a small bowl combine ricotta, 3 tablespoons sugar, 1/4 teaspoon vanilla, 1/2 teaspoon vanilla. Stir to blend well. How to assemble Place two pancakes on a plate. Top with blueberry pie filling, and then add about 1/4 to 1/3 cup of the cannoli topping. Garnish with some lemon peel if desired. Suggestion: I suggest that you add a tablespoon or two of the ricotta filling between the pancakes. This adds a really nice touch.