Blueberry Buttermilk Ricotta Pancakes

July 22, 2013 § Leave a comment

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Forever ago (as in, back in January), I posted an a picture on instagram of these amazing blueberry ricotta pancakes I had for brunch at Five Leaves in Greenpoint. Since then it’s been on my list to recreate these pancakes in my own kitchen. Six months later- I finally got around to it. But! I will say I’ve kind of been hunting for the perfect recipe for said pancakes since then and it wasn’t until I received a copy of Adrianna’s book, complete with a recipe for blueberry ricotta pancakes, that my brain was like “It’s go time!” So armed with a pint of Maine blueberries I whipped up a batch this weekend and they were truly some of the best pancakes I’ve ever had (read light and fluffy perfection). I made mine with buttermilk because I’m absolutely incapable of making a pancake without buttermilk (much like I can’t make a dessert without sea salt), but you can totally use regular milk- as the original recipe calls for. Either way, this one is a straight up winner. Here’s to a great week!

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Blueberry Buttermilk Ricotta Pancakes Adapted from Pancakes: 72 Sweet and Savory Recipes for the Perfect Stack by Adrianna Adarme

Makes about 16 pancakes

  • 1 3/4 cup all purpose flour (2 cups if using regular milk)
  • 4 tablespoons of sugar
  • 2 tablespoon of baking powder
  • 1/4 teaspoon of salt
  • 2 cup of ricotta
  • 1 1/2 cups of buttermilk
  • 2 large eggs
  • 1/2 teaspoon of pure vanilla extract
  • 2 tablespoon of butter, melted and cooled
  • 2 cup of blueberries.
  • butter for the skillet

Preheat your oven to 175°. Combine the flours, sugar, baking powder and salt in a medium bowl. Set aside. Combine the ricotta, buttermilk, eggs, vanilla extract, and melted butter in another bowl, mixing until smooth.

Add the wet ingredients to the dry ingredients, mixing until just combined. Be careful to not over mix.

Preheat your skillet over medium high and brush with about 1 1/2 teaspoons of butter. Scoop up a 1/4 cup of batter into a measuring scoop and drop onto the skillet. Add a few berries, gently pressing them into the pancake. Cook pancake for 2-3 minutes (until bubbles appear on the surface) then flip and reduce the heat to medium-low. Cook for another 1-2 minutes, until golden brown. Repeat with the rest of the batter, re-buttering the skillet and adjusting the temperature, as needed.

Transfer warm pancakes to a baking sheet and place in the oven to keep warm.

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