For our November Thankful Issue, we’re especially thankful for these cozy Blueberry Ricotta Pancakes—our favorite recipe of the month from Brunch by DeMartino to share around the table with family and friends.
Blueberry Ricotta Pancakes
From Brunch by DeMartino in Somerville
Serves 8–10
Ingredients
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2 cups all-purpose flour
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2 Tbsp granulated sugar
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1½ tsp baking powder
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¾ tsp baking soda
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½ tsp salt
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2 cups buttermilk
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2 large eggs, beaten
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2 Tbsp melted butter
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1 tsp vanilla extract
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1 tsp canola oil
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Whole milk (to thin batter as needed)
Instructions
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In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
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In another bowl, combine buttermilk, eggs, melted butter, vanilla, and canola oil.
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Gradually mix wet ingredients into dry ingredients until just combined. Thin with a splash of milk if batter is too thick.
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Heat a lightly greased skillet or griddle over medium heat. Pour batter to form pancakes, cooking until bubbles form and edges are set before flipping.
Whipped Ricotta Topping
Ingredients
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1 cup fresh ricotta
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1 Tbsp honey
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1 tsp lemon juice
Instructions
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Combine ricotta, honey, and lemon juice in a mixing bowl.
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Whisk until smooth and fluffy.
Blueberry Compote
Ingredients
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2 cups fresh or frozen blueberries
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3 Tbsp water
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¼ cup sugar
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2 Tbsp honey
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2 tsp lemon juice
Instructions
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In a small saucepan, combine 1 cup blueberries, water, sugar, honey, and lemon juice.
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Cook over medium heat for about 10 minutes.
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Add the remaining blueberries and continue cooking for 8 minutes, stirring frequently, until thickened and glossy.
Serve pancakes warm with a dollop of whipped ricotta and a spoonful of blueberry compote.
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