Ricotta Pancakes with Salted Blueberry Butter
User Reviews
5.0
18 reviews
Excellent
Ricotta Pancakes with Salted Blueberry Butter
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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!
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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
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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
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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