RECIPE: Blueberry Ricotta Pancakes
Incorporate the 'king of antioxidants' into a decadent brunch favorite.
Wesley Roberts Published: 4/10/2019
Blueberries are a "superfood," ranking the highest of any fruit for antioxidants and are an excellent source of fiber and vitamin C. They can help with heart health, diabetes, blood pressure, cancer prevention and brain health. The most convenient part? They have health benefits both fresh and frozen. Incorporate this delicious and nutritious fruit into your favorite breakfast food to start your day off strong!
1 cup flour
2 teaspoons baking powder
1/4 cup sugar
1/4 teaspoon salt
1 cup reduced-fat milk
2 eggs, beaten
1/2 cup ricotta cheese (see note)
2 cups blueberries, divided (may substitute raspberries or sliced strawberries)
Maple syrup (optional)
Combine flour, baking powder, sugar and salt in a large bowl. Stir well. In a small bowl, whisk together milk, eggs and ricotta cheese. Pour over flour mixture and stir briefly to mix. Do not beat. Stir in 1 cup blueberries.
Lightly grease a griddle (or very large skillet) with oil and heat over medium heat. Drop in pancake batter to form 6 pancakes. Cook pancakes until bubbles form on top and edges turn golden, about 2 minutes. Flip over and cook second sides about 2 minutes or until golden. Remove pancakes and keep warm. Repeat with remaining batter to form 6 more pancakes.
Arrange on 4 serving plates. Top each stack with 1/4 cup blueberries. Serve with maple syrup if desired. Serves 4.