Ok, I finally made my blueberry ricotta pancakes. I did use two separate recipes as inspiration, but ultimately came up with my own recipe. In this case, as with most times I ad lib, it’s to use what I have on hand.
Pancakes are usually very forgiving when it comes to substitutions. Don’t be afraid to ad lib; keep in mind the ratio of wet to dry ingredients though.
The Incredibly Enthusiastic Girl’s Blueberry Ricotta Cheese Pancakes
- 3 c whole wheat flour
- 3 T sugar
- 3 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 c buttermilk -OR- 1 c skim milk + 1T lemon juice
- 2 large eggs
- 1 1/2 c ricotta cheese
- 1 T lemon juice
- 4 T skim milk
- 2 c blueberries, fresh
- dash nutmeg and/or 1 T vanilla extract – both optional
- Spray oil
Sift dry ingredients into a large bowl. In a second large bowl, whisk the buttermilk, the eggs, the ricotta cheese, the lemon juice, and the nutmeg and vanilla (if using).
Add the dry ingredients to the wet ingredients, stirring until just combined. The mixture should be thick, from the whole wheat flour. If it is clumpy, add the 4T skim milk, or as much as necessary to achieve a smooth batter.
Fold in the blueberries.
Spray a pan with spray oil and heat over medium heat.
I make my pancakes rather large and use a soup ladle to transfer the batter to the pan. One can make cute little pancakes by using just a few tablespoons of batter for each pancake. Cook until pancakes are golden brown, just a minute or two, then flip and repeat on the opposite side.
Serve hot topped with maple syrup and more fresh blueberries.