I'm not much of a syrup fan, which isn't surprising given that I don't have much of a sweet tooth. I also don't tend to eat big breakfasts unless it's the weekend. Basically, I am a total savory eater. So, when I make something like pancakes, I want a little bit of butter and maybe some fruit. Here, I put blueberries in the pancakes themselves and then made a quick sauce to pour over them.
Ricotta and Blueberry Pancakes
- 1 small container blueberries
- 1/3 c. flour
- 1 tsp. baking powder
- pinch of salt
- 3 T. sugar
- 1/2 c. ricotta cheese
- 1 egg, beaten
- 1 lemon, zested and juiced
- 1/3 c. buttermilk
- splash of orange juice
- splash of bourbon or other liquor
- cooking spray
- butter, for serving
Mix together the flour, baking powder, salt, and 1 T. sugar. In another bowl, combine the cheese, egg, lemon zest, lemon juice, and buttermilk. Slowly add the wet ingredients to the dry and whisk to combine. Fold in 1/2 of the blueberries.
Add the other half of the blueberries and 2 T. of sugar to a small pot. Add the juice and liquor if you are using it. Lightly mash the blueberries with a potato masher and let it simmer.
Heat a griddle or non-stick pan. Spray it with cooking spray. Once hot, add dollops of the pancake batter for the desired size. Once you see bubbles start to form, turn the pancakes, working in batches. Lightly brush each pancake with butter if desired and stack them on top of one another. Finish with the blueberry sauce.