Description
Wake up to the delight of Ricotta Pancakes topped with Salted Blueberry Butter. These fluffy pancakes are a harmonious blend of creamy ricotta and sweet blueberries, making for an unforgettable breakfast experience. Perfect for brunch or special occasions, they offer a taste of summer that will have everyone asking for seconds.
Ingredients
Scale
- 1 cup fresh ricotta cheese
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 cup whole milk (or dairy-free alternative)
- 2 large eggs
- 1 cup blueberries (fresh or frozen)
- 2 tablespoons unsalted butter (for cooking)
- 1/4 teaspoon sea salt
Instructions
- In a large bowl, whisk together the ricotta cheese, eggs, milk, and sugar until smooth.
- In another bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined to maintain fluffiness.
- Gently fold in blueberries without breaking them.
- Preheat a skillet over medium heat and grease lightly with butter. Pour about 1/4 cup batter for each pancake.
- Cook until bubbles form on top (about 3-4 minutes), then flip and cook until golden brown.
- For the salted blueberry butter, melt butter in a saucepan, add mashed blueberries and sea salt, stirring until combined.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling/Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 300
- Sugar: 10g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg