Yield: Yields about eighteen pancakes.
Ricotta makes these pancakes light and creamy. It’s the perfect foil for the intense sweet-tart flavor of wild blueberries, which are widely available frozen. You can also use cultivated blueberries, which are larger but still sweet and delicious.
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I'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.
I 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.
these 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.
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