Wild Blueberry and Ricotta Pancakes

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by KathyLit, 10/30/2010I've made these countless times. the trick is to cook on low and keep the pancakes small - sometimes it's hard to do because it takes longer but they're delish and nutritious. I don't integrate the berries in the batter.

by foodgeek, 11/22/2009I agree w/previous comments about these cakes needing to cook on low heat. My cakes took a long time to cook and they still had a soggy consistency. Is that the nature of ricotta? Don't know. I took the suggestion to cut the sugar in half, but I ended up adding more sugar to my batter because my blueberries were so tart. I thought the flavor of the cakes were good, but I'm not sure I would make these again.

by dras, 6/27/2009these pancakes are good. they take awhile to cook through because they are so thick. i used way less sugar and next time will probally omit totally, with maple syrup you really don't need the cakes to be sweet. i will say i don't think they are as good as all the fat and cholestrol from the buttermilk, ricotta, and eggs.

by hartfordPatrick, 4/16/2009This is now our favorite pancake recipe. I have done this recipe several times. Great every time! My family likes it best with the berries on top of the cooked pancakes, rather than folded in and cooked. Sometimes I use just strawberries or a combination of berries. Sometimes, I cut down the vanilla and add orange or lemon extract. Either goes especially well with the blueberries or strawberries. I have also done very finely grated orange zest in the pancakes and cut down the extract. I loved them....the kids less so. I can hardy wait till June for the fresh blackberries from our garden. These pancakes should go especially well with them.

by Kate16, 4/11/2009These are delicious and like the reviewer b/f me- cut the sugar down and up the vanilla a little. Best hot of the griddle and they brown beautifuly. I may try decreasing the eggs by 1 and using reduced fat ricotta next time. Would make a lovely brunch dish.

by espressomom06, 3/15/2009This recipe has A LOT of sugar and vanilla compared to similar recipes on the web. That said, I tested this 2x. The first time I used the full amount of sugar and vanilla. The amount of sugar requires you to cook these at a pretty low temp so the sugar doesn't burn before the pancakes are cooked through. I used a cast iron skillet on a low BTU burner turned to second low setting. It took quite a bit of time to cook up the full batch. So you need a strategy for keeping them warm. They tasted fine just plain or with a little butter. Adding syrup made them very sweet. I didn't even try the confectioners sugar. The second batch I made with 2T sugar and 1 1/2 Teaspoons vanilla and I substituted 3/4 cup of whole wheat flour for regular flour. You don't miss the sugar or vanilla at all if you are using butter and syrup. And the whole wheat also adds a little more body/texture that I preferred. It was a little less like a crepe batter and more like a pancake batter. I also added closer to 10 ounces of blueberries on the second batch because I felt like the first batch was light on berries. I think closer to 8 oz would be a good amount based on my experience with this recipe. If you have folks that don't like the berries, the batter is actually very good plain with some fruit butter instead of syrup. The second batch with less sugar was easier to manage cooking without burning. So if I had my choice, I'd lower the sugar and vanilla and make it easier to chat and cook with your guests or family. One last note, the recipe calls for small pancakes and you need to stick to that or they are tricky to turn without making a huge mess and they don't cook completely through without burning the edges. Because frozen berries keep the batter very cold at first, you will notice a change in the batter consistency as you finish cooking the end of the batter.