I decided to give a idea I had gotten a try and I’m glad I did. These pancakes came out really nice and fluffy. I had seen recipes before using ricotta and since I had some leftover I thought I would give it a try. I would have added some orange zest in as well, but I didn’t have any on hand. I also used some of the batter to make waffles the next morning and those came out good too, except the blueberries burned a little so I would leave them out next time until the waffle is done then add some fresh berries on top.
Blueberry Ricotta Pancakes/Waffles
¾ to 1 cup flour
1 teaspoon baking powder
pinch of salt
2 tablespoons sugar
1 egg
½ cup milk
3 tablespoons butter, melted
½ cup ricotta
fresh blueberries
Sift together the dry ingredients.
Combine the egg, milk, butter and ricotta in a separate bowl and mix well.
Slowly combine the wet and dry ingredients and gently mix until you have a smooth batter.
Fry spoonfuls of the mixture in a non-stick pan and add a generous amount of blueberries to the uncooked side before flipping.
Serve with syrup or whipped cream and additional blueberries.
I luv pancakes and waffles!