Ricotta Pancakes with Salted Blueberry Butter
User Reviews
5
Ricotta Pancakes with Salted Blueberry Butter
Description
In Ricotta Pancakes with Salted Blueberry Butter, dry ingredients like flour, baking powder, and salt are mixed separately before combining with a mixture of eggs, sugar, vanilla, ricotta cheese, milk, and melted butter. Pancakes are cooked on a heated nonstick skillet or griddle until bubbles form on the surface, then flipped and cooked until golden brown. This method produces pancakes with a fluffy yet moist texture from the ricotta cheese inclusion.
The salted blueberry butter is prepared by mixing softened butter with blueberry preserves and kosher salt, creating a smooth, slightly tangy spread that contrasts the sweetness of the pancakes. This butter can be made ahead and refrigerated until serving.
Serve the pancakes warm topped with the blueberry butter and optionally syrup, powdered sugar, or whipped cream. The combination creates a complex flavor profile with sweet, salty, creamy, and fruity elements.
The original recipe is slightly adapted from the New York Times and works well for weekend breakfasts or brunches when a more substantial pancake is desired.
Ingredients
- ¾ cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 3 egg large
- ¼ cup sugar
- 2 teaspoons vanilla extract
- ¾ cup ricotta cheese
- ¼ cup milk
- 2 tablespoons butter melted, plus more for cooking
- syrup for serving
- powdered sugar
- Whipped Cream
- blueberries for serving, fresh
salted blueberry butter
- ½ cup 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
- The salted blueberry butter can be prepared in advance and stored refrigerated until needed.
- Use fresh ricotta cheese for best texture and moisture in the pancakes.
- Additional toppings like syrup, powdered sugar, or whipped cream can be added according to preference.
User Reviews
Overall Rating
5
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