- Bettina Applewhite
Blueberry Ricotta Pancakes
Most of us are rushing to get out the door in the mornings, but when you have some extra time, try these pancakes. These pancakes are extra fluffy and not too sweet. They are the perfect balance to start your day. If you can find fresh blueberries, use them because they burst and release their sweet juices in the pancakes as you cook them. There's nothing like freshly made pancakes at a brunch or for a special occasion breakfast.
When I first thought of cheese in a pancake, I was skeptical. But ricotta cheese is light in flavor and texture. The flavor is subtle. It's so light that it fools you into thinking this must be healthy since it's so lightweight. When you pair this light fluffiness with the taste of lemon and blueberries... Wow! I don't know if I'll go back to plain pancakes anymore.
I can't believe it's already almost the end of the first month of 2020. Everyone is talking about the perfect 2020 vision. If you haven't made your goals for the year or your vision board, it's not too late. Whatever your goals are, make a S.M.A.R.T. plan to reach your goals. Make it specific, measurable, achievable, relevant, and time-based. It can be physical goals to exercise more or reduce your blood sugars or it can be financial to finally get a hefty emergency savings amount in the bank or emotional like hanging out with loved ones more often than you currently do. The best plans are those that are thought out and have detailed steps to get you to where you want to be. It's not too late. Get out a pen and paper and jot down some ideas. But first make these pancakes because you'll need fuel to come up with your master plan to change your life.
Blueberry Ricotta Pancakes
Makes appr. 1 dozen medium sized pancakes
2 Cups All Purpose flour
1/2 tsp Baking Soda
1 Tbsp Baking Powder
2 Tbsp Sugar
Pinch of Salt
1 tsp Vanilla Extract
1 Cup Buttermilk
3/4 Cup Ricotta Cheese
Zest of 1 Lemon
Juice of 1 Lemon
1 Cup Blueberries, Fresh (Or thawed if frozen)
1. In a large bowl mix the together the dry ingredients. (Flour, baking soda and powder, sugar, & pinch of salt)
2. In a medium bowl whisk together the wet ingredients (Buttermilk, vanilla extract, eggs, ricotta cheese, lemon juice and zest)
3. Add the wet ingredients to the dry mixture and mix until well incorporated.
4. Stir in the blueberries.
5. Let batter sit for 1 - 2 minutes while your griddle heats.
6. Add 1 Tbsp of butter to a griddle and heat over medium heat until melted and bubbly.
7. Ladle batter onto griddle and cook each pancake for 3 minutes until air pockets form on the top and the sides begin to firm. Flip over and cook 1 - 2 minutes more.
8. Serve with maple syrup or blueberry syrup if you're feeling fancy.