Ricotta Pancakes with Salted Blueberry Butter
These ricotta pancakes are the best! Light and fluffy and flavorful, these are delicious served hot with salted blueberry butter, syrup and whipped cream. The best breakfast for a special occasion!
Ingredients
- ¾ cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 3 large eggs
- ¼ cup sugar
- 2 teaspoons vanilla extract
- ¾ cup ricotta cheese
- ¼ cup milk
- 2 tablespoons butter, melted, plus more for cooking
- syrup, powdered sugar or whipped cream for serving
- fresh blueberries, for serving
salted blueberry butter
- ½ cup 1 stick butter, softened
- 2 to 3 tablespoons blueberry preserves
- kosher salt
Instructions
- In a small bowl, whisk together the flour, baking powder and salt.
- In a large bowl, whisk together the eggs and the sugar until combined and foamy. Whisk in the vanilla extract. Stir in the ricotta cheese, milk and melted butter.
- Add the dry ingredients and mix until fully combined.
- Heat a nonstick skillet or griddle over medium heat. Once hot, add some butter and drop the pancake batter onto the griddle, using a ¼ cup measure or ice cream scoop. Cook until bubbles form on the top, about 2 to 3 minutes. Gently flip and cook for another 2 minutes, until golden brown. Repeat with remaining batter.
- Serve pancakes hot with blueberry butter. Add on syrup, powdered sugar or whipped cream if desired.
salted blueberry butter
- Combine the butter and preserves in a bowl with a big pinch of salt. Mash with a fork or spoon and continue to mix until everything is combined. You can make this ahead of time. Store in the fridge when not using.
Notes
slightly adapted from NYT
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