Monday, March 2, 2015

Blueberry Ricotta Pancakes- Meatless Monday


It's Meatless Monday and these pancakes are a perfect way to start or end your day.  Yes, if you haven't done breakfast for dinner, you need to try it.  These pancakes are not your basic plain pancake, they have some extra creaminess from ricotta cheese and a whole lot of fun from a lot of blueberries.

We are having cold temperatures and freezing rain today so the blueberries are a bright and cheerful way to deal with the weather.  I don't like to add the blueberries directly into the pancake batter.  Sometimes the batter can get discolored with from the blueberry juice and I want the blueberries to stand out from the perfectly browned pancakes.  I add the blueberries to each pancakes by hand that way it ensures that you get the perfect distribution of blueberries and no one gets short changed on their pancakes.  Yes, my kids count how many blueberries they have each. 

These pancakes only take a few minutes to mix together and in less than 30 minutes you can be sitting down to a stack of luscious blueberry and ricotta pancakes for breakfast, lunch or dinner.  Happy Meatless Monday!


2  cups all-purpose flour
3 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2cups buttermilk 
2 eggs
1 cup ricotta cheese 
2 Tbs white granulated sugar
1/4 cup melted butter (plus additional for greasing pan)
2 cups Blueberries

Mix the dry ingredient.  Then mix the wet ingredients.   Mix the dry ingredients with the wet ingredients gently to form a batter without over mixing.    Heat griddle or frying pan on medium high heat and grease with some butter.  Ladle about 1/4 cup up to 1/3 cup onto the pan and sprinkle on a handful of blueberries over each pancakes. 

 Gently press the blueberries into the batter  When the pancakes starts to make bubbles and brown on the edges, flip over and cook the other side.   Serve warm with some additional butter and maple syrup.  Enjoy.  Makes 12-16 pancakes.


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