Ricotta Pancakes with Salted Blueberry Butter
Indulge in a delightful breakfast with Ricotta Pancakes topped with Salted Blueberry Butter. These light, fluffy pancakes are made with creamy ricotta cheese and paired with a sweet-salty blueberry sauce that elevates your morning routine. Perfect for brunch gatherings or cozy weekends, this recipe is sure to impress your family and friends.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 6 servings 1x
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 large eggs
- ¾ cup whole milk
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup fresh blueberries
- ¼ tsp sea salt
Instructions
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, combine ricotta cheese, eggs, and milk until smooth.
- Pour the wet mixture into the dry ingredients and gently fold until just combined (lumps are fine).
- Heat a nonstick skillet over medium heat and lightly grease it. Pour about half a cup of batter per pancake.
- Cook until bubbles form on top (about 3 minutes), then flip and cook until golden brown (about 2 minutes).
- For the salted blueberry butter, melt butter in a small saucepan over low heat. Add blueberries and cook until they burst (about 5 minutes). Stir in sea salt before serving.
Nutrition
- Serving Size: 1 pancake (90g)
- Calories: 210
- Sugar: 5g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: - Experiment with different berries or add lemon zest for a refreshing twist. - Leftover pancakes can be stored in an airtight container in the fridge for up to three days.