Make these yummy ricotta and blueberries pancakes for your Spring Brunch!
1 Cup white whole wheat flour
1 Cup part skim or whole milk ricotta cheese
1/2 Cup milk your choice
2 Tablespoons granulated sugar
1 Cup fresh blueberries
2 Tablespoons melted butter
1/2 Teaspoon salt
1 Teaspoon baking powder
1 Teaspoon pure vanilla extract
Oil and butter, for frying
*Eggs, milk, vanilla extract and melted butter not on this picture
**Original recipe calls for 4 eggs but I added only 3
***Add more milk if needed
Mix the flour, sugar, salt and baking powder together into a medium size bowl and put aside.
In a large bowl, mix eggs well, add ricotta cheese, milk, vanilla extract, olive oil with melted butter.
Add the flour mixture into the ricotta mixture and mix together. Gently fold in fresh blueberries. Set aside for 5 minutes.
Cook on a medium heat pancakes griddle for a few minutes each side or until golden brown and the edges begin to firm up.
I made these pancakes last Sunday and they were perfect addition to my Easter Brunch
Top with syrup and fresh berries.