Blueberry Pancakes

Blueberry Pancakes

Blueberry Pancakes

Servings

4

Prep Time

5 minutes

Cook Time

10 minutes

Category

Breakfast

Ingredients

  • 1 1/2 cups flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups buttermilk
  • 1/3 cup ricotta cheese
  • 2 tablespoons Butter Extra Virgin Olive Oil
  • 2 eggs
  • 2 cups blueberries

Directions

  1. In a mixing bowl, combine the dry ingredients.

  2. Make a well in the center and pour in buttermilk, ricotta, olive oil, and eggs. Stir just until the mixture is moistened. Fold in the blueberries.

  3. Lightly oil a griddle of large nonstick skillet over medium heat. Drop the batter by ¼ cups onto the hot griddle and spread gently into 4-inch rounds. Cook the pancakes 2-3 minutes. Turn the pancakes over and cook 1-2 more minutes. Repeat with the remaining batter. Place the pancakes on a cookie sheet and keep them warm in the oven while cooking the remaining batter. Serve them with Blueberry Balsamic Vinegar. 
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