Description
Ricotta Pancakes with Salted Blueberry Butter are a delightful twist on traditional pancakes, offering a light and fluffy texture enhanced by creamy ricotta cheese. Topped with a rich salted blueberry butter, these pancakes deliver the perfect balance of sweet and savory flavors. Ideal for brunch gatherings or cozy weekend breakfasts, this recipe is simple to make yet impressively delicious, ensuring that every bite is a treat for your taste buds.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 large egg
- 3/4 cup whole milk
- Pinch of salt
- 1 cup blueberries (fresh or frozen)
- 4 tbsp unsalted butter (for the butter topping)
- 2 tbsp brown sugar (for the butter topping)
Instructions
- In a mixing bowl, combine ricotta cheese, egg, milk, and salt until smooth.
- In another bowl, mix flour and baking powder; gently fold into the wet ingredients.
- Preheat a griddle over medium heat; melt a pat of butter until bubbling.
- Pour about 1/4 cup batter onto the griddle; sprinkle blueberries on top. Cook until bubbles form, then flip and cook until golden brown.
- For the salted blueberry butter, melt remaining butter in a saucepan over low heat; add blueberries and brown sugar. Stir until berries break down into a sauce; add a pinch of salt.
- Serve pancakes stacked high with warm blueberry butter drizzled generously on top.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (85g)
- Calories: 210
- Sugar: 8g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg