Blueberry Ricotta Pancakes Recipe

Blueberry Ricotta Pancakes

Blueberry Ricotta Pancakes Ingredients (6 Servings)

• 1 1/2 cups all-purpose flour
• 1 tsp. baking powder
• 3 large eggs
• 1 1/2 tsp. kosher salt
• 2 cups milk
• 1 cup ricotta cheese
• 1/4 cup sugar
• 1 tbsp. vanilla extract
• Butter or cooking spray; for the griddle
• 2 cups fresh blueberries
• Maple syrup; optional for serving

Directions

• In a large bowl, whisk the flour, baking powder, and salt.
• Take two small bowls and separate the egg yolks from the egg whites.
• In another large bowl, whisk the egg yolks with the milk, ricotta cheese, sugar, and vanilla extract.
• Combine the two large bowls and whisk until a smooth batter is formed.
• Using an electric mixer, beat the egg whites at medium speed until they are frothy.
• Beat the egg whites at high speed until soft peaks form.
• Fold the egg whites into the batter until well combined.
• Heat a skillet over medium heat, then lightly butter it.
• Ladle about a ¼ cup of batter for each pancake onto the griddle.
• Cook the pancakes until the bottoms are golden, and the pancakes are beginning to set; about two minutes.
• Sprinkle each pancake with a few blueberries and press them in lightly.
• Flip the pancakes and cook until golden on the bottom and cooked through; about 1 minute.
• Transfer the pancakes to a large plate while you make the remaining pancakes.
• Serve the pancakes with maple syrup if you desire.

Auguriamo un buon pranzo!