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.
These pancakes are sure to be a huge hit at your Easter brunch. Visit our Guide to Easter for hundreds more recipes perfect for the holiday.
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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