Blueberry Ricotta Pancakes with Maple Syrup Butter
Blueberries are bursting with antioxidants while the ricotta adds tons of protein and muscle-building calcium but is relatively low in fat.
Blackberries or raspberries are also delicious in these pancakes.
- 5 ounces soft Sweet cream butter
- 4 tablespoons Maple syrup
- 3 eggs
- 9 ounces Ricotta cheese
- 3 tablespoons powdered sugar
- 1 ½ teaspoons Vanilla sugar
- ¼ teaspoon cinnamon
- 4 ounces Pastry flour
- ½ teaspoon Baking powder
- 1 pinch salt
- 5 ounces Blueberries
- powdered sugar (for dusting)
- butter (for cooking)
Stir in the creamed butter with maple syrup until creamy and refrigerate. Mix the eggs, ricotta, icing sugar, vanilla sugar and cinnamon until smooth. Mix the flour with baking powder and salt, put into ricotta mixture and stir everything into a smooth dough. Fold the blueberries into the batter.
Place 1 heaping tablespoon of batter per cake in a nonstick skillet and bake over low heat for 1-2 minutes each until golden brown on both sides. Keep finished pancakes warm in the oven 175°F. Serve pancakes on a plate with maple syrup butter.