Description
Delightful pancakes made with creamy ricotta and fresh blueberries, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup milk
- 1 large egg
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- Butter or oil for cooking
Instructions
- Combine wet ingredients: In a large mixing bowl, blend ricotta cheese, milk, and egg together until smooth.
- Mix dry ingredients: In another bowl, whisk together flour, sugar, baking powder, and salt.
- Combine mixtures: Gently pour dry ingredients into the wet mixture; stir until just combined.
- Fold in blueberries: Carefully add blueberries to the batter, folding them in to avoid breaking.
- Preheat your skillet: Set skillet over medium heat and add butter or oil to coat.
- Cook the pancakes: Pour batter onto skillet, cook until bubbles appear, flip, and continue cooking until golden brown.
Notes
Drizzle with maple syrup or garnish with extra blueberries for added flavor.
Nutrition
- Serving Size: 1 pancake
- Calories: 400
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
