These pancakes have changed my brunch game forever. I’ve always seen ricotta pancakes on menus at some of my favorite brunch places, but I’d never actually attempted to make them. I had a bunch of leftover ricotta from making a super duper quick Lasagna for my brother’s party a while back and I knew that if I didn’t use it soon I would have to simply throw it out, which I really didn’t want to have to do.
Making my Pantry Meal of the Week is one of my favorite things to do. It usually starts with the laziness of not wanting to go grocery shopping, but it’s also a time where I get to be as creative as I want to be with whatever I can find in my fridge and pantry. Usually these creations focus a lot on using everything in the fridge that I can before it goes bad because I hate having to throw out food that was perfectly good a few days before. In a very small measure, this is my fight back against the huge amount of food waste that we have in this country. Essentially the Pantry Meal of the Week is the best way that I can avoid contributing to this tradition of waste, and I also get to be creative at the same time, so it’s really a win win.
I adapted this recipe from The Ktchn.
- 2 cups flour
- 2 cups ricotta
- 1/4 cup sugar
- 1/2 tsp salt
- 4 eggs
- 1 1/2 cups milk
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
Kitchen Tools: griddle, spatula, large mixing bowl, small mixing bowl, nonstick spray, whisk
Preheat griddle to 350*F (about medium high heat). Mix together all the dry ingredients in the smaller bowl and all the wet ingredients in the larger bowl (everything but the blueberries). Slowly whisk dry ingredients into the wet.
Spray griddle with nonstick spray. Use a 1/2 C measuring cup to spoon the batter onto the griddle, working in batches. Sprinkle blueberries onto each pancake. Cook for about 3-4 minutes until the edges of the pancakes start to dry and the undersides are a golden brown. Flip and cook for another couple of minutes on the other side.
Serve with maple syrup and powdered sugar.