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If you’re searching for a breakfast recipe that combines indulgence with a touch of sophistication, look no further than fluffy ricotta blueberry hotcakes. These delectable pancakes are not only an excellent way to start your day but also showcase the wonderful pairing of creamy ricotta cheese and juicy blueberries. The result is a light, airy, and flavorful dish that will leave your taste buds dancing with delight.

Fluffy Ricotta Blueberry Hotcakes

Indulge in a delightful breakfast with fluffy ricotta blueberry hotcakes. This recipe combines the creamy texture of ricotta cheese with juicy blueberries, creating light and flavorful pancakes perfect for weekend brunches or special occasions. Simple to prepare, these hotcakes come together with just a few ingredients and can be served with maple syrup, whipped cream, or fresh fruit. Enjoy a delicious start to your day while impressing family and friends with this irresistible dish!
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Ingredients
  

1 cup ricotta cheese

2 large eggs

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

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

1 tablespoon sugar (adjust for preferred sweetness)

1 cup fresh blueberries (or thawed frozen blueberries)

Butter or cooking spray (for frying)

Maple syrup (for serving)

Optional: powdered sugar (for dusting)

Instructions
 

Prepare the Batter: In a large mixing bowl, combine the ricotta cheese, eggs, milk, and vanilla extract. Whisk together until the mixture is smooth and well-blended, ensuring that the ricotta is fully incorporated.

    Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, salt, and sugar. Whisk these dry ingredients together until they are evenly mixed, with no lumps remaining.

      Combine Wet and Dry: Gradually add the dry ingredient mixture to the ricotta mixture. Using a spatula, gently fold the two mixtures together. Be careful not to overmix; the batter should retain a slightly lumpy texture. Lastly, gently fold in the fresh blueberries to avoid breaking them.

        Preheat the Pan: Place a non-stick skillet or griddle over medium-low heat. Add a pat of butter or a light spray of cooking spray to coat the surface, ensuring that the hotcakes won't stick.

          Cook the Hotcakes: For each hotcake, pour approximately 1/4 cup of batter onto the preheated skillet. Allow them to cook for about 3-4 minutes, or until bubbles rise to the surface and the edges appear set. Carefully flip the hotcakes using a spatula and cook for an additional 2-3 minutes until both sides are a lovely golden brown and the hotcakes are thoroughly cooked.

            Serve Warm: Once cooked, transfer the hotcakes to a plate. Continue cooking the remaining batter, adding more butter or cooking spray to the skillet as necessary. Serve the hotcakes warm, drizzled with maple syrup, and a sprinkle of powdered sugar if you'd like.

              Garnish (Optional): For a delightful touch, top with extra fresh blueberries and a dollop of ricotta or a swirl of whipped cream for added creaminess.

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