Ricotta Pancakes with Salted Blueberry Butter.
Fluffy, light, and irresistibly delicious, these Ricotta Pancakes with Salted Blueberry Butter are a breakfast treat that will elevate your morning routine to new heights. Imagine biting into a pancake that is creamy and rich, yet fluffy and tender, all topped with a luscious blueberry butter that perfectly balances sweetness and saltiness. This recipe is not just about the pancakes; it’s about creating a moment of joy on your plate. Let’s dive into why this recipe works and how you can recreate it in your own kitchen.
Why This Recipe Works
The secret behind these Ricotta Pancakes lies in the ricotta cheese. It adds a creamy texture that traditional pancakes lack, making every bite rich and satisfying. The incorporation of baking powder ensures that the pancakes rise beautifully, resulting in a light and airy texture. Using fresh blueberries in the butter provides a burst of flavor that complements the pancakes perfectly, making this dish not only delightful but also visually stunning. The hint of salt in the blueberry butter plays against the sweetness, creating a balanced flavor profile that will have everyone asking for seconds.
Shopping List
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3 large eggs
- ¾ cup sugar
- 2 teaspoons vanilla extract
- 1 cup ricotta cheese
- ½ cup milk
- 2 tablespoons butter, melted, plus more for cooking
- Syrup, powdered sugar, or whipped cream for serving
- Fresh blueberries for serving
- 1 stick butter, softened
- 2 to 3 tablespoons blueberry preserves
- Kosher salt
Appliances & Accessories
- Mixing bowls: To combine your ingredients thoroughly.
- Whisk: For blending the wet ingredients smoothly.
- Skillet or griddle: Essential for cooking the pancakes evenly.
- Spatula: For flipping the pancakes with ease.
- Measuring cups and spoons: For precise ingredient measurements.
Ricotta Pancakes with Salted Blueberry Butter. — Do This Next
Step 1: Prepare the Pancake Batter
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt. In another bowl, combine the eggs and sugar, whisking until smooth. Add the vanilla extract, ricotta cheese, and milk, mixing until well combined. Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix. The batter should be slightly lumpy, which is perfect for fluffy pancakes.
Step 2: Make the Blueberry Butter
In a small bowl, mix the softened butter with blueberry preserves and a pinch of kosher salt. Stir until well combined and creamy. Set this aside while you cook the pancakes.
Step 3: Cook the Pancakes
Heat a skillet or griddle over medium heat and add a small amount of butter to grease the surface. Pour about ¼ cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter, adding more butter to the skillet as needed.
Step 4: Serve and Enjoy
Stack the pancakes on a plate and top with a generous dollop of your salted blueberry butter. Drizzle with maple syrup, sprinkle with powdered sugar, or top with whipped cream if desired. Garnish with fresh blueberries for that extra pop of color and flavor.
Customize for Your Needs
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Add lemon zest to the batter for a citrusy twist.
- Incorporate chocolate chips or nuts for added texture and flavor.
- Use any fruit preserves you have on hand instead of blueberry for a different taste.
Testing Timeline
- Prep time: 15 minutes
- Cook time: 15-20 minutes
- Total time: 30-35 minutes
Freezer-Friendly Notes
These Ricotta Pancakes can be made ahead of time and frozen for a quick breakfast option. Allow the cooked pancakes to cool completely, then layer them between sheets of parchment paper in an airtight container. They can be stored in the freezer for up to 2 months. To reheat, simply pop them into the toaster or microwave until warmed through.
Your Questions, Answered
Can I use low-fat ricotta cheese?
Yes, low-fat ricotta can be used, but it may result in slightly less creamy pancakes. Full-fat ricotta provides the best texture and flavor.
How do I know when the pancakes are done cooking?
Look for bubbles forming on the surface of the pancakes and edges that look set. A golden brown color on both sides indicates that they are fully cooked.
What can I substitute for blueberry preserves?
You can use any fruit preserves or even homemade compote. Strawberry, raspberry, or peach preserves would work wonderfully in this recipe.
Can I make these pancakes ahead of time?
Absolutely! You can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before cooking, as it may thicken slightly.
What to Make After This
Let’s Eat
Indulging in Ricotta Pancakes with Salted Blueberry Butter is an experience that brings joy to your breakfast table. Their fluffy texture and rich flavor combined with the sweet and salty blueberry butter create a delightful harmony of tastes. Whether you’re preparing them for a special occasion or a simple weekend brunch, this recipe is sure to impress. Don’t be surprised if they become a family favorite. So, gather your ingredients, follow the steps, and enjoy every delicious bite of these heavenly pancakes. Happy cooking!
Ricotta Pancakes with Salted Blueberry Butter.
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt. In another bowl, combine the eggs and sugar, whisking until smooth. Add the vanilla extract, ricotta cheese, and milk, mixing until well combined. Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix. The batter should be slightly lumpy, which is perfect for fluffy pancakes.
- In a small bowl, mix the softened butter with blueberry preserves and a pinch of kosher salt. Stir until well combined and creamy. Set this aside while you cook the pancakes.
- Heat a skillet or griddle over medium heat and add a small amount of butter to grease the surface. Pour about ¼ cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter, adding more butter to the skillet as needed.
- Stack the pancakes on a plate and top with a generous dollop of your salted blueberry butter. Drizzle with maple syrup, sprinkle with powdered sugar, or top with whipped cream if desired. Garnish with fresh blueberries for that extra pop of color and flavor.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Add lemon zest to the batter for a citrusy twist.
- Incorporate chocolate chips or nuts for added texture and flavor.
- Use any fruit preserves you have on hand instead of blueberry for a different taste.
