Blueberry Ricotta Pancakes

Ingredients

• 1 cup ricotta cheese
• 4 large eggs
• 1/4 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup fresh blueberries
• 2 tablespoons butter for cooking
• Maple syrup for serving

Instructions

1. Add ricotta, eggs, flour, sugar, vanilla, baking powder, and salt to a blender and blend until smooth.
2. Transfer batter to a bowl and gently fold in blueberries.
3. Heat butter on a griddle or skillet over medium heat.
4. Pour 1/4 cup batter per pancake onto the hot griddle.
5. Cook for 2-3 minutes until edges look set and bottom is golden brown.
6. Flip carefully and cook for another 1-2 minutes until golden.
7. Transfer to a plate and keep warm while cooking remaining pancakes.
8. Serve with maple syrup and additional blueberries if desired.

Notes

• Use a blender to ensure a smooth batter with no lumps.
• Fold blueberries in gently to prevent them from breaking and discoloring the batter.
• For extra fluffy pancakes, let batter rest for 5 minutes before cooking.
• Cook on medium heat to prevent burning while ensuring the inside cooks through.
• These pancakes are best served immediately but can be kept warm in a 200°F oven for up to 15 minutes.
• Leftover pancakes can be refrigerated for up to 3 days or frozen for up to 1 month; reheat in a toaster.