Ricotta Cheese Pancakes with Blueberries

(these work just as great with diced strawberries)

3 tablespoons all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
2 eggs
1/2 cup ricotta cheese
1 teaspoon vanilla
pinch of salt (optional)
2 oz. fresh blueberries

Combine flour, sugar, salt and baking powder in a bowl.
Stir in eggs, ricotta cheese and vanilla until well blended.
Gently fold in blueberries.

Pour a heaping tablespoon onto hot griddle per pancake. Turn over when bubbles start to form on top.
(make sure pan is hot, and add about a tablespoon of vegetable oil)

Serve with fresh raspberries and sour cream :)

~ Recipe submitted by Kseniya

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4 thoughts on “Ricotta Cheese Pancakes with Blueberries”

  • will the pancakes come out the same without the ricotta cheese? and if so what do I leave out if I dont want the Ricotta cheese.. (besides for the cheese)

  • the kitchen is for experimentation! just try it without the ricotta cheese and see how it will turn out, I suggest trying a few without any fruit either, to see if the consistency is not too dry to add the fruit later.

  • I made these this morning. They were delicious! I used Splenda to keep the calorie/carb count low, and they were wonderful. Thanks!

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