Blueberry pancakes are delicious on their own, but the addition of ricotta cheese amps up the sour tang of the buttermilk, plus it makes an interesting topping.
This recipe adds just enough ricotta to enhance the flavor of the pancake without changing its traditional texture and size.
Dollop additional ricotta on top of the pancakes to ensure each bite has plenty of creamy curds.
Serve up a stack of blueberry ricotta pancakes.
2 cups all-purpose flour Makes 15-16 pancakes.
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups buttermilk
2 cups fresh or frozen blueberries
1 cup ricotta, divided
1/2 cup salted butter, melted and cooled slightly
Clarified butter or high-heat vegetable oil, for cooking
Powdered sugar, sifted, for garnish
2 cups all-purpose flour
Makes 15-16 pancakes.