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Fluffy Ricotta Blueberry Hotcakes are not just your average breakfast treat; they are a delightful fusion of flavors and textures that elevate the humble pancake to new heights. Originating from Italian-inspired cuisine, these hotcakes incorporate creamy ricotta cheese and juicy blueberries, creating a dish that is both indulgent and wholesome. The combination of these ingredients results in a pancake that is light, airy, and bursting with flavor, making it a perfect choice for brunch gatherings, special occasions, or simply a comforting start to your day.

Fluffy Ricotta Blueberry Hotcakes

Whip up a batch of Fluffy Ricotta Blueberry Hotcakes for an unforgettable breakfast treat! This Italian-inspired recipe blends creamy ricotta cheese with fresh blueberries, resulting in pancakes that are light, airy, and bursting with flavor. Perfect for brunch or a special occasion, these hotcakes can be topped with maple syrup, powdered sugar, or whipped cream for a delightful touch. Discover how easy it is to impress your family and friends with this delicious dish!
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Ingredients
  

1 cup ricotta cheese

2 large eggs

1/4 cup milk (whole or buttermilk for extra fluffiness)

1 teaspoon vanilla extract

1 cup all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

1 tablespoon sugar (adjust based on sweetness preference)

1 cup fresh blueberries (or frozen, thawed)

Butter or cooking spray (for frying)

Maple syrup (for serving)

Optional: powdered sugar (for dusting)

Instructions
 

Prepare the Batter: In a large mixing bowl, whisk together ricotta cheese, eggs, milk, and vanilla extract until smooth and well-combined.

    Mix Dry Ingredients: In another bowl, whisk together flour, baking powder, salt, and sugar until evenly mixed.

      Combine Wet and Dry: Gradually fold the dry ingredients into the ricotta mixture using a spatula. Be careful not to overmix; the batter should be slightly lumpy. Gently fold in the fresh blueberries.

        Preheat the Pan: Heat a non-stick skillet or griddle over medium-low heat. Add a pat of butter or spray with cooking spray to coat the surface.

          Cook the Hotcakes: For each hotcake, pour about 1/4 cup of batter onto the skillet. Cook for about 3-4 minutes or until bubbles form on the surface and the edges look set. Carefully flip the hotcakes and cook for another 2-3 minutes, until golden brown and cooked through.

            Serve Warm: Transfer the hotcakes to a plate and repeat with the remaining batter, adding more butter to the skillet as needed. Serve warm with a drizzle of maple syrup and a dusting of powdered sugar, if desired.

              Garnish (Optional): For extra flair, garnish with more fresh blueberries and a dollop of ricotta or whipped cream on top.

                Prep Time, Total Time, Servings: 10 minutes | 20 minutes | Serves 4 (about 8 hotcakes)