Some mornings, before I have even lifted my head from my pillow, faint words echo through my head. "Pancakes, pancakes, pancakes…"
This recipe evolved from a "what do I have in my refrigerator" situation. Inspiration is never too far away.
Soon to be past their prime blueberries? Check. Ricotta? Check. Pancakes it is!
I have had many a pathetic pancake in my life. It is a sad way to start one's day. In my humble opinion, I believe pancakes should have a crisp exterior, a fluffy interior, and should never be soggy. Never.
These pancakes surpass my requirements. Creamy ricotta is gently folded into the batter to create little pockets of creaminess throughout each pancake. Oh yes…
Perfect pancakes require the ability to walk away. Walking away from a batter that is begging to be beaten into a perfect smooth batter is challenging. You must resist! Pancake batter is best when left slightly lumpy; whisk minimally.
Wishing you a weekend of pancakes, good books, and lots of confectioner's sugar.
Blueberry Ricotta Pancakes
makes about 8 pancakes
- 1 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup granulated sugar
- 1 cup whole milk
- 2 large eggs
- 2 ounces unsalted butter, melted
- 1/4 cup ricotta
- 1/3 cup fresh blueberries
- unsalted butter, for cooking
- confectioner's sugar for dusting, optional
Sift to combine flour, sugar, baking powder, and salt.
In a small bowl whisk to combine butter and eggs. Whisk in milk.
Add the wet ingredients to the dry and whisk several times, just to combine. The batter will still be slightly lumpy. Gently fold in blueberries and ricotta.
Allow the batter to rest for five minutes.
In a small skillet melt 1 teaspoon of butter over medium heat. Pour 1/2 cup batter into the skillet and cook until the pancake no longer bubbles; about 2-4 minutes. Flip the pancake and cook on the opposite side.
Serve pancakes immediately and dust with confectioner’s sugar. Enjoy!