Snooze EATERY

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and sea salt until evenly combined.

Prepare dry ingredients

In a separate bowl whisk together whole milk, buttermilk, ricotta, eggs, melted butter, lemon zest, and vanilla until mostly smooth. Small ricotta lumps are fine and will make pancakes tender.

Combine wet ingredients

Pour the wet mixture into the dry ingredients and stir gently with a spatula just until combined. Do not overmix; a few small streaks of flour are okay. Gently fold in the blueberries, reserving a tablespoon for topping.

Make the batter

Let the batter rest for 5 minutes at room temperature. This hydrates the flour and lets the baking powder/soda start to work for a better rise.

Rest the batter

Place a nonstick skillet or griddle over medium heat. Add a small pat of butter or a light brush of oil and wipe with a paper towel so the surface is evenly coated. The pan is ready when a drop of water sizzles and skitters.

Heat the griddle

Spoon or pour about 1/4 cup batter per pancake onto the hot griddle, leaving space between each. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip and cook the second side until golden and cooked through, about 1–2 minutes more. Adjust heat as needed to avoid burning.

Cook the pancakes

Transfer cooked pancakes to a baking sheet set in a low oven (200°F / 95°C) while you finish the rest so they stay warm and fluffy.

Keep warm

While pancakes cook, place the softened unsalted butter and 2 tablespoons maple syrup in a small bowl. Using a fork or small hand mixer, whip together until light, pale, and spreadable, about 1–2 minutes. Transfer to a serving dish. Warm the remaining 1/2 cup maple syrup in a small saucepan over low heat or in a microwave until slightly warm for serving.

Stack pancakes 2–3 high on plates. Top each stack with a dollop of maple whipped butter and a generous drizzle of warm maple syrup. Scatter reserved blueberries and extra berries around the plate. Optionally sprinkle a pinch of coarse sugar on top for sparkle and add lemon slices on the side.

Serve immediately while hot. Leftover pancakes can be cooled, wrapped tightly, and refrigerated for up to 2 days or frozen between parchment sheets for up to 1 month.

Snooze Eatery