Description
Ricotta pancakes with salted blueberry butter elevate your breakfast routine to a gourmet experience. These light and fluffy pancakes, enriched with creamy ricotta, deliver a delightful balance of sweetness and savory flavor thanks to the rich blueberry butter. Perfect for lazy mornings or special brunches, serve them drizzled with maple syrup or topped with fresh fruit for an unforgettable meal.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup whole milk
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup fresh blueberries (plus extra for topping)
- 4 tbsp salted butter (for cooking and making blueberry butter)
- 2 tbsp maple syrup (for serving)
Instructions
- In a large bowl, whisk together ricotta, eggs, and milk until smooth.
- In another bowl, combine flour, baking powder, and salt.
- Gently fold the dry ingredients into the ricotta mixture until just combined.
- Heat a non-stick skillet over medium heat and melt a small pat of salted butter.
- Pour about half a cup of batter onto the skillet for each pancake, adding blueberries on top.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- For blueberry butter, melt remaining salted butter in a saucepan, add blueberries, and simmer until softened.
Nutrition
- Serving Size: 2 pancakes (approx. 150g)
- Calories: 320
- Sugar: 9g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg