Ricotta-Blueberry Pancakes
Ricotta and fresh blueberries team up to bring you a tasty weekend brunch of Ricotta-Blueberry Pancakes in a jiffy!
Who doesn’t love pancakes? Pancakes in their basic form itself are much loved but ricotta cheese is a game-changer. Trust me on this! It lends a light-fluffy texture to the pancakes and teamed with the juicy bursts of blueberry in each bite, makes a perfect combo.
Team it with accompaniments of your choice. My personal favourite is fresh Blueberry compote. You can also try it with greek-yoghurt and honey or even maple syrup.
Fret not about having access to ricotta cheese at your local store and also don’t pay a bomb for it. You can make it at home in 30 mins, as easily as making paneer.
So what are you waiting for? Make these over the weekend and let me know your thoughts.
Ricotta-Blueberry Pancakes
Ingredients
- ¾ cup Milk, full fat
- ½ cup Ricotta cheese
- 1 tbsp Butter, melted
- 1 no Egg, large
- 1 tbsp Honey
- 1 tsp Vanilla essence
- 1 tbsp Lemon zest
- 1 tbsp Lemon juice
- ¾ cup All purpose flour (more, if needed)
- 1 tsp Baking powder
- 1 tsp Salt
- ¾ cup Blueberries
- Blueberry compote as required
Instructions
Making the Pancake batter:
- In a large mixing bowl, take the milk, ricotta cheese, butter, egg, honey, vanilla, lemon zest and lemon juice and whisk together until well combined
- Sift the flour, baking powder and salt into the mixing bowl and using a spatula, fold into the wet ingredients until well combined. If the batter is runny, add some more flour and fold in
- Fold in the blueberries (see notes)
- Let the batter sit for at least 5 mins
Making the pancakes:
- Heat a large enough frying pan to medium heat, add in some butter
- Pour in about 2 tbsp of the batter (see notes). Fry for a couple of minutes
- Once the bottom has turned golden, flip the pancakes and fry until golden brown
- Pop the pancakes into an oven at 90°C to keep them warm, while you prepare the remaining pancakes
- Serve the pancakes with my yummy Blueberry compote!
Notes
- Loosen the ricotta by lighty beating with a fork. This makes it easier to fold in with the rest of the ingredients
- To ensure every pancake gets equal amount of blueberries, you can skip adding them to the batter and can directly add them while frying each pancake. Just pour the batter into the pan and place the required amount of blueberries on the poured batter
- I used 7cm ring moulds to ensure each pancake has same shape. But the size and shape of the pancake is left to your preference
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Delicious
Pancakes are one of easy and tasty breakfast. Just prepared blueberry pancakes this weekend and it was very tasty. First time I tried cheese and berries in pancake 🥞 and they were soft spongy and delicious.
Thank you for the feedback Jonita. Glad you loved the pancake recipe