# Components:
→ Wet Ingredients
01 - 1 cup ricotta cheese
02 - 2 large eggs
03 - 3/4 cup milk
04 - 1 teaspoon vanilla extract
05 - 2 tablespoons melted unsalted butter
→ Dry Ingredients
06 - 1 cup all-purpose flour
07 - 2 tablespoons granulated sugar
08 - 1 1/2 teaspoons baking powder
09 - 1/4 teaspoon salt
→ Add-ins
10 - 1 cup fresh blueberries, plus extra for serving
→ For Cooking & Serving
11 - Butter or oil, for the pan
12 - Maple syrup, for serving
# Method:
01 - In a large bowl, whisk ricotta cheese, eggs, milk, vanilla extract, and melted butter until the mixture is smooth.
02 - In a separate bowl, thoroughly blend the flour, granulated sugar, baking powder, and salt.
03 - Add the dry ingredients to the wet mixture and gently stir until just combined; avoid overmixing to maintain tenderness.
04 - Carefully fold in the blueberries, distributing them evenly throughout the batter.
05 - Warm a non-stick skillet or griddle over medium heat and lightly grease the surface with butter or oil.
06 - Scoop approximately 1/4 cup of batter for each pancake onto the heated skillet. Cook for 2 to 3 minutes, or until bubbles form on the surface and the edges begin to set.
07 - Flip the pancakes and continue cooking for an additional 2 minutes, or until golden brown and fully cooked. Adjust the heat to avoid scorching.
08 - Serve pancakes warm, garnished with extra blueberries and drizzled with maple syrup.
