Description
Indulge in the delightful experience of fluffy ricotta pancakes topped with a rich salted blueberry butter. Each bite offers a perfect blend of creamy ricotta and sweet-tart blueberries, making it an extraordinary choice for brunch or a cozy breakfast at home. Elevate your morning routine with this easy-to-follow recipe that promises to impress family and friends alike.
Ingredients
Scale
- 1 cup whole milk ricotta cheese
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 large eggs
- 1/2 cup whole milk (or almond milk)
- 1 tsp pure vanilla extract
- 1 cup fresh or frozen blueberries
- 4 tbsp salted butter (for cooking)
- 2 tbsp light brown sugar
Instructions
- In a large bowl, whisk together the ricotta, eggs, milk, and vanilla until smooth.
- Gently fold in the flour, baking powder, and a pinch of salt until just combined; small lumps are fine.
- Preheat a non-stick griddle over medium heat and lightly grease it with butter.
- Pour 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface, about 3-4 minutes.
- Flip and cook until golden brown on both sides, about an additional 2-3 minutes.
- For the salted blueberry butter, melt butter in a saucepan over low heat with blueberries and brown sugar until bubbly; stir occasionally until blueberries burst.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 280
- Sugar: 12g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 100mg