Blueberry Ricotta Pancakes
Ingredients
-
Dry: 1 ½ cups all-purpose flour, 2 tbsp sugar, 2 tsp baking powder, ½ tsp salt.
-
Wet: 1 cup ricotta cheese, 1 large egg, 1 cup milk, 1 tsp vanilla extract, 2 tbsp melted butter (cooled).
-
The Rest: 1 cup fresh blueberries, zest of 1 lemon, and extra butter for the griddle.
Instructions
-
Mix the Base: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
-
Combine Wet Ingredients: In a separate medium bowl, whisk the ricotta, egg, milk, vanilla, and lemon zest until smooth.
-
Fold Gently: Pour the wet mixture into the dry ingredients. Use a spatula to fold them together until just combined. Pro tip: A few lumps are perfectly fine; over-mixing leads to tough pancakes.
-
Heat the Pan: Lightly grease a non-stick skillet or griddle over medium-low heat.
-
Cook: Scoop about ¼ cup of batter onto the skillet. Sprinkle a handful of blueberries directly onto the wet batter of each pancake.
-
Flip: Cook for 2–3 minutes until bubbles form on the surface and the edges look set. Flip carefully and cook for another 1–2 minutes until golden brown.
-
Serve: Top with a dollop of extra ricotta, more fresh berries, and a generous drizzle of warm maple syrup.
Note: Because of the ricotta, these pancakes are delicate. Use a wide spatula and keep the heat moderate to ensure the center sets without burning the outside. Enjoy!