Restaurants›Little Dom's›Ricotta Cheese & Fresh Blueberry Pancakes Recipe

Ricotta Cheese & Fresh Blueberry Pancakes Recipe

Inspired by Little Dom's
Time35m
Serves4

with Real Maple Syrup & Butter

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Ingredients

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Pancake Batter

Blueberries & Cooking

To Serve

Method

Pancake Batter

1

Whisk dry ingredients

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

2

Combine wet ingredients

In a separate medium bowl, whisk the whole milk, ricotta cheese, and eggs until mostly smooth—small ricotta lumps are fine. Whisk in the melted cooled butter, vanilla extract, and lemon zest until incorporated.

3

Fold batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or wooden spoon just until combined. Do not overmix; a few small lumps are okay. Let the batter rest for 5 minutes to hydrate the flour and thicken slightly.

Blueberries & Cooking

4

Preheat griddle

Place a large nonstick skillet or griddle over medium heat and let it preheat for 4–5 minutes. Brush lightly with the neutral oil or rub with a paper towel dabbed in oil. Reduce heat to medium-low if your pan runs hot; you want the pancakes to brown lightly without burning.

5

Fold in blueberries

Gently fold the fresh blueberries into the batter, reserving a few berries to sprinkle on top of pancakes as they cook. Folding ensures even distribution without crushing the berries.

6

Scoop and cook

For each pancake, scoop about 1/4 cup of batter onto the preheated pan (adjust size as desired). If you reserved berries, press 2–3 on top of each pancake gently. Cook until small bubbles form across the surface and the edges look set, about 2–3 minutes.

7

Flip and finish

Using a thin spatula, flip the pancakes and cook the second side until golden and cooked through, another 1.5–2 minutes. Transfer cooked pancakes to a warm plate and keep loosely tented with foil while you cook the remaining batter. Add a touch more oil or butter to the pan as needed between batches.

To Serve

8

Stack pancakes 2–3 high on each plate. Top with a pat of butter and warm real maple syrup. If desired, dust lightly with powdered sugar and serve extra blueberries on the side. Serve immediately.

9

Storage: Leftover pancakes can be cooled completely, layered between parchment, and refrigerated for up to 2 days or frozen for up to 1 month. Reheat in a toaster or oven at 350°F (175°C) until warmed through.