Description
Indulge in the delightful experience of Ricotta Pancakes with Salted Blueberry Butter. These fluffy pancakes are light and tender, elevated by a sweet and savory blueberry butter that bursts with flavor. Perfect for lazy weekends or special occasions, this recipe transforms any morning into a festive celebration.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup whole milk
- 2 tsp baking powder
- 2 tbsp sugar
- 1/4 tsp salt
- 2 tbsp salted butter (for cooking)
- 1 cup fresh blueberries
- 1/2 cup unsalted butter (softened)
- 3 tbsp maple syrup
- Pinch of salt
Instructions
- In a mixing bowl, whisk together ricotta, eggs, and milk until smooth.
- In another bowl, combine flour, baking powder, sugar, and salt.
- Gently fold dry ingredients into the wet mixture until just combined.
- Heat a nonstick skillet over medium heat and melt salted butter. Pour batter (about 1/4 cup per pancake) onto the skillet and cook until bubbles form; then flip.
- For the salted blueberry butter, mix softened unsalted butter with maple syrup; gently fold in fresh blueberries and a pinch of salt.
- Serve pancakes warm topped with salted blueberry butter and drizzle with extra maple syrup if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (160g)
- Calories: 320
- Sugar: 10g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg