Oh So Fluffy Blueberry and Ricotta Pancakes
Pancakes remind me of weekend mornings as a kid, when I would make a batter from just flour, eggs and milk and enjoy my simple pancakes as if I had made a gourmet breakfast. Fast forward a few years (more like two decades) and these blueberry ricotta pancakes may just be my most gourmet pancake ever. The buttermilk and ricotta create a creamy consistency, which really brings through the fluffiness and moist texture in the pancakes. Worried about the dairy here? Don’t be! The amounts used in this recipe make it safe for you, allowing you to fully enjoy the flavors.
Yields 8–10 pancakes
Ingredients:
- 1 egg
- 1 tbsp. melted butter
- 2 tbsp. + 2 tsp. brown sugar
- 1 tbsp. baking powder
- 1½ c. all-purpose flour
- ¾ c. milk
- ½ c. buttermilk
- ½ c. ricotta cheese, plus more for serving
- Butter, for the skillet
- ½ c. fresh blueberries, plus more for serving
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Instructions:
- In a blender, combine your egg, butter, brown sugar, baking powder, flour, milk and buttermilk and blitz until smooth, 1 to 2 minutes. If you do not have a blender, whisk together the wet ingredients first in a large bowl. Combine the dry ingredients in a separate large bowl, then pour the wet into the dry and whisk until smooth.
- At this point, stir in your ricotta cheese, making sure you separate it with your hands to avoid adding it all at once. Stir gently and only for a few seconds.
- In a medium frying pan or skillet, set the heat to medium and add 1 tablespoon of butter. When the butter starts to sizzle, add ¼ cup of the pancake batter and top the batter with a couple of blueberries. I add my blueberries this way so they don’t get mushy, and it also allows me to evenly distribute them among all the pancakes.
- After 1 to 3 minutes on low to medium heat, you’ll notice bubbles forming. At this point, flip the pancake over and cook the other side for about 1 minute. Repeat until you’ve used up all the batter. Serve hot garnished with additional ricotta and blueberries.
