Blueberry Ricotta Pancakes

Blueberry Ricotta Pancakes
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  • CourseBrunches & Bread
Blueberry Ricotta Pancakes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseBrunches & Bread
Ingredients
  • 1 cup flour
  • 2 Tblsp. sugar
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 2 eggs, beaten
  • 1 cup (8 oz.) Wisconsin ricotta cheese
  • 1/2 cup milk
  • 1 Tblsp. vanilla extract
  • 1 cup fresh blueberries
  • Syrup and sliced blueberries for serving
Instructions
  1. ♦ In a large bowl, combine flour, sugar, baking powder and salt.
    ♦ Place eggs and ricotta in medium bowl, beat until smooth and blended.
    ♦ Add milk and vanilla extract, mix to combine.
    ♦ Pour wet mixture into dry mixture and whisk until combined.
    ♦ Gently fold in blueberries.
  2. ♦ Heat stove-top griddle over medium high or electric griddle to 375°F.
    ♦ Melt butter or use oil to coat grill surface.
    ♦ Pour 1/3 cup batter onto griddle for each pancake and cook until bubbles begin to form on surface, 2-3 minutes.
    ♦ Flip pancakes and cook until golden, an additional 1-2 minutes.
  3. ♦ Serve pancakes with more berries and syrup.
Terri’s Notes

~ Original recipe, from the Wisconsin Milk Marketing Board, was made with strawberries.
~ Delicious! And the extra protein and fruit will keep you satisfied until lunch time.
~ Pancakes ‘only’ serves 2-3 adults, more if breakfast meat and side dishes are offered.

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