These pancakes will make you crave breakfast for every meal!
Ingredients
Ingredients
- 2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 2 large eggs, beaten
- 1 1/2 cups buttermilk
- 1 cup ricotta cheese
- 1/2 cup of milk
- 4 tablespoons of butter, melted, plus 1/2 teaspoon for the griddle
- 2 cups (or more if you like!) of blueberries
Directions
Heat frying pan to medium. Whisk together flour, baking powder, salt, and sugar in a medium bowl. Add eggs, buttermilk, milk, ricotta cheese and butter, whisk to combine. Batter should be lumpy.
Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water evaporates and/or splatters it is hot enough. Add remaining 1/2 teaspoon of butter to griddle. Using a 1/3 cup measuring cup, scoop and pour pancake batter in pools 2 inches away from one another. By hand immediately drop about 5-6 blueberries per pancake. When pancakes begin to bubble on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. Cook until golden brown on bottom, about 1 minute. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in the oven. Serve warm.
ENJOY!!!!
