Blueberry Ricotta Pancakes

Step 1

Make the pancakes:

Step 2

Mix the dry ingredients in a medium bowl.

Step 3

In another bowl, whisk the eggs, ricotta cheese, 1 tablespoon of the softened butter, and milk, combining thoroughly.

Step 4

Fold the dry mixture into the wet using a rubber spatula. Add apple cider vinegar to activate the leavening agents, then gently fold in the blueberries. Let the batter sit for 10 minutes to thicken.

Step 5

Heat a nonstick skillet over medium heat and coat it with the remaining softened butter.

Step 6

Use a ladle or ice cream scooper to pour 1/4 cup of batter for each pancake into the skillet. Cook pancakes for about 90 seconds per side, flipping when edges firm up and bottoms are golden brown.

Step 7

Serve pancakes warm with maple syrup, butter or matcha whipped cream.

Step 8

Make the matcha whipped cream (optional):

Step 9

Using a whisk or a stand mixer, whip the heavy cream to stiff peaks and then fold in the sugar and matcha powder; incorporate well.

Step 10

Transfer into a piping bag with a star tip, if desired, or spoon on top of pancakes.