Delicious Pancakes with Ricotta and Blueberries

KBCG Pancake 6


1 Cup White whole wheat flour

1/4 Cup Granulated sugar

1/2 tsp Salt

1 Tbsp Baking powder

1/2 tsp Pure vanilla extract

3 Eggs

1 Cup Part Skim Ricotta cheese

2 Tbsp Extra Virgin Olive Oil

2 Tbsp Melted Butter

1 Cup fresh Blueberries

*Original recipe calls for 4 eggs but I added only 3 and substitute with 1 Tbsp olive oil

*I tried this recipe with only olive oil but last time I splurged and made with 2 Tbsp Extra Virgin Olive Oil and 2 Tbsp Melted Butter.

KBCG Pancake 2

*Eggs, vanilla extract and melted butter not on this picture

Mix the flour, sugar, salt and baking powder together into a medium size bowl and put aside.

KBCG Pancake 3

In a medium bowl, mix eggs well, add ricotta cheese, vanilla extract, olive oil with melted butter.

KBCG Pancake 4

Add the flour mixture into the ricotta mixture and mix together. Gently fold in fresh blueberries.

Cook on a medium heat pancakes griddle for 6-8 minute each side

or until golden brown and the edges begin to firm up.

KBCG Pancake 5

I made these pancakes last Sunday and they were perfect addition to my Easter Brunch

KBCG Pancake 6

Top with syrup and fresh berries.

KBCG Pancake 7

Bon Appetite!

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