Wordless Weekend: Ricotta Pancakes
Blueberry Ricotta Pancakes
adapted from Bobby Flay
3/4 c. AP flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 c. light brown sugar
1 c. ricotta cheese
2 eggs
2/3 c. whole milk
zest of one lemon
1 tsp. vanilla extract
1 c. fresh blueberries
Butter for cooking
In a large bowl, whisk the flour, baking powder, salt and brown sugar together.
In a smaller bowl, whisk the ricotta, eggs, milk, zest and vanilla together.
Marry the wet with the dry: dump the wet into the bowl with the dry and mix until just combined; there will be lumps. Stir in the blueberries.
Heat a large pan or griddle over medium heat. Butter it well and drop your batter in 1/4 to 1/3 a cup at a time; a large ice cream scoop works well for this. Cook until the first side is golden brown and bubbles appear in the batter; flip and cook until the second side is golden.
You’ll have to do this in batches, so keep cooked pancakes warm in a 200 degree oven. Serve with more butter and warm maple syrup.
Like this post? Of course you did. So check out...
Your blog is one of the best I read, am similarly buggered with ups and downs,shit, but we will get through.and your food is (not) to die for.x
OK, this could force me to start really cooking breakfast. Maybe not in the morning, but I’m all for breakfast for dinner. I’m having visions of stacks of pancakes and piles of nice smokey bacon while I watch Jeopardy. I know I’m nerdy. Don’t judge me.
Love that last photo with the square of butter. These sound and look flipping fantastic