These pancakes are a great way to use homemade ricotta cheese—or you can buy some from the store. Because ricotta is very moist, it helps the pancakes stay light and fluffy. If you want to get fancy, fill a squeeze bottle with the batter (skip the blueberries) and use it to draw fun shapes or letters. (Recipe adapted from Say Cheese by Ricki Carroll and Sarah Caroll.)
- Yield: About 8 pancakes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 ½ teaspoons kosher salt
- 3 eggs
- 1 ¾ cups milk
- 6 ounces ricotta cheese
- 1 tablespoon vanilla extract (optional)
- 2 cups blueberries (or other berries), fresh or frozen
- Unsalted butter, for the pan
- Maple syrup, for serving
Mix the flour, baking powder, and salt in one bowl. Mix the eggs, milk, ricotta, and vanilla in another bowl. Add them together and mix until smooth. Stir in the blueberries.
Heat a nonstick griddle or skillet over medium heat, and lightly butter it. Ladle ¼ cup of batter onto the griddle for each pancake. Try making them into shapes using a cookie cutter on the griddle or drizzling the batter into the shape of letters.
Cook until the bottoms are golden brown and the pancakes have a few bubbles bursting on the top.
Flip the pancakes, and cook until golden brown on the bottom. Serve with maple syrup.