Description

Indulge in the delightful experience of Ricotta Pancakes topped with luscious Salted Blueberry Butter. These fluffy pancakes, enriched with creamy ricotta and bursting with sweet-tart blueberries, transform any morning into a special occasion. Perfect for brunch or a cozy family breakfast, this recipe promises to bring joy and nostalgia to your table.

Ingredients

Scale

1 cup ricotta cheese
1 cup all-purpose flour
2 tbsp sugar
2 tsp baking powder
2 large eggs
1 cup whole milk
1 cup blueberries (fresh or frozen)
4 tbsp unsalted butter (for pancakes) + 4 tbsp (for sauce)
Pinch of sea salt

Instructions

Gather your kitchen tools: mixing bowls, whisk, measuring cups, and a nonstick skillet.
In a large bowl, mix ricotta cheese, eggs, and milk until smooth.
In another bowl, whisk together flour, sugar, baking powder, and salt; gradually fold into wet ingredients until just combined.
Preheat your skillet over medium heat and lightly grease with butter.
Pour 1/4 cup batter per pancake onto the skillet; 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 over medium heat; add blueberries and sea salt. Cook until blueberries burst (about 5 minutes).
Serve pancakes warm with salted blueberry butter drizzled on top.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 2 pancakes (about 150g)
Calories: 345
Sugar: 10g
Sodium: 240mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 2g
Protein: 11g
Cholesterol: 100mg

Keywords: - For an aromatic twist, add lemon zest or vanilla extract to the batter. - Substitute blueberries with raspberries for a different flavor profile. - Leftover pancakes can be stored in an airtight container in the fridge for up to three days; reheat in a toaster or microwave.