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Archive for July 29th, 2010

1 ½ cups flour
¼ cup sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¾ cups buttermilk
1/3 cup ricotta cheese
2 tablespoons Butter Extra Virgin Olive Oil
2 eggs
2 cups blueberries

In a mixing bowl, combine the dry ingredients. Make a well in the center and pour in buttermilk, ricotta, olive oil, and eggs. Stir just until the mixture is moistened. Fold in the blueberries. Lightly oil a griddle of large non-stick skillet over medium heat. Drop the batter by ¼ cups onto the hot griddle and spread gently into 4-inch rounds. Cook the pancakes 2-3 minutes. Turn the pancakes over and cook 1-2 more minutes. Repeat with the remaining batter. Place the pancakes on a cookie sheet and keep them warm in the oven while cooking the remaining batter. Serve them with Blueberry Balsamic Vinegar.

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