Description
Start your day with a plate of fluffy ricotta pancakes drizzled with decadent salted blueberry butter. These pancakes are light, creamy, and bursting with sweet blueberries, turning an ordinary breakfast into a delightful experience. Perfect for family gatherings or solo indulgence, each bite promises comfort and joy.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp sugar
- 2 large eggs
- 1 cup whole milk
- 2 tbsp unsalted butter (melted)
- 1 cup fresh blueberries (thawed if using frozen)
- Pinch of sea salt
Instructions
- In a bowl, whisk together the flour, baking powder, sugar, and salt. Set aside.
- In another bowl, mix the ricotta cheese, eggs, milk, and melted butter until smooth.
- Combine the wet and dry ingredients gently; a few lumps are okay.
- Preheat a non-stick skillet over medium heat with some butter. Pour in about 1/4 cup of batter per pancake. Cook until bubbles form on top (2-3 minutes), then flip to cook until golden brown.
- For salted blueberry butter, mix softened butter with fresh blueberries and a pinch of sea salt until combined.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (160g)
- Calories: 330
- Sugar: 9g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 95mg