Ricotta Pancakes with Salted Blueberry Butter

Step 1

In a small bowl, whisk together the flour, baking powder and salt.

Step 2

In a large bowl, whisk together the eggs and the sugar until combined and foamy. Whisk in the vanilla extract. Stir in the ricotta cheese, milk and melted butter.

Step 3

Add the dry ingredients and mix until fully combined.

Step 4

Heat a nonstick skillet or griddle over medium heat. Once hot, add some butter and drop the pancake batter onto the griddle, using a ¼ cup measure or ice cream scoop. Cook until bubbles form on the top, about 2 to 3 minutes. Gently flip and cook for another 2 minutes, until golden brown. Repeat with remaining batter.

Step 5

Serve pancakes hot with blueberry butter. Add on syrup, powdered sugar or whipped cream if desired.

Step 6

Combine the butter and preserves in a bowl with a big pinch of salt. Mash with a fork or spoon and continue to mix until everything is combined. You can make this ahead of time. Store in the fridge when not using.