Blueberry Ricotta Pancakes Recipe
These pancakes are moister and more delicate than classic ones, because the batter includes ricotta cheese. In the United States, this kind of pancake often appears for lazy weekend breakfasts, when there’s time to sit at the table with the whole family. Blueberries inside and on top make the whole dish taste like a breakfast dessert.
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
3
Ingredients
- wheat flour - 150 g
- baking powder - 8 g
- sugar - 25 g
- salt - 1 pinch
- ricotta - 200 g
- milk - 150 ml
- egg - 2 pieces
- butter - 30 g
- vanilla extract - 5 ml
- blueberries - 120 g
- oil - 15 ml
- maple syrup - 40 ml
Main Ingredient:
ricotta
Preparation
- In a bowl, mix the flour, baking powder, sugar, and a pinch of salt.
- In another bowl, combine the ricotta, milk, eggs, melted (cooled) butter, and vanilla extract. Whisk until the mixture is smooth.
- Add the dry ingredients to the wet and gently mix with a spoon just until combined. If the batter seems very thick, add 1–2 tablespoons of milk. Finally, add half of the blueberries and fold them in gently.
- Heat a pan over medium heat and lightly grease it with oil. When a drop of batter placed on the pan starts to gently sizzle right away, the pan is ready.
- Spoon portions of batter onto the pan, forming pancakes about 8–10 cm in diameter. Fry for 2–3 minutes, until small bubbles appear on the surface and the edges start to set.
- Carefully flip the pancakes and cook for another 1.5–2 minutes, until golden. Transfer the finished pancakes to a plate and cover with a cloth so they don’t cool down.
- Serve the pancakes topped with the remaining blueberries and drizzle with maple syrup or honey.
Storage
In fridge:
2 days
Freezing:
Yes
Usmażone i wystudzone pancakes przechowuj w lodówce w zamkniętym pojemniku do 2 dni lub zamroź w pojedynczej warstwie, a potem przełóż do woreczka. Podgrzewaj na suchej patelni, w tosterze lub kilka minut w piekarniku w 160°C.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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