Serves: Makes 15-20 Pancakes
Blueberry & Basil Ricotta Pancakes
Whole Wheat Pie Dough:
Some of my favorite flavors of summer, packed into one fluffy and decadent pancake! I love the combination of blueberry and basil in drinks, and I was curious how the flavors would play out in a pancake. It’s a pleasant (and delicious) surprise!
I can’t believe we already have Taproot Farm BLUEBERRIES this summer! These are one of my favorite CSA treats. There are of course a million ways to use blueberries in your cooking (that is, if you don’t eat them all right away!). My family makes pancakes once or twice a month, and typically we always stuff them with blueberries. In fact, you can find my Dad’s Famous Pancakes recipe by exploring my blog, The Kitchenologist©. However, this blueberry and basil ricotta version was inspired by blueberry lemon ricotta pancakes I had in Portland, Oregon four years ago at a restaurant called Jam on Hawthorne Café & Arthouse. They were so delicious and so decadent, so I decided to try and recreate my own version at home! I knew I would have some trial and error with the correct amount of basil to add in, and I think I found the perfect balance of tasting the basil but not being overwhelmed (it can be a fine balance haha!). I hope you all enjoy these unique and flavorful pancakes as much as my family has – happy cooking and eating! 🙂
- First, mix your dry ingredients in a bowl: all purpose flour, light brown sugar, baking powder, baking soda and salt. Set aside.
- In another bowl, whisk together your whole milk, ricotta cheese, eggs, and vanilla extract. Set aside.
- In a food processor, combine your basil leaves with 1 tablespoon of olive oil and chop the basil into fine pieces.
- Scrape this basil/olive oil mix into your wet ingredients bowl and whisk to combine.
- Next, pour your wet ingredients into your dry ingredients and use your whisk or a mixing spoon to thoroughly combine, scraping the bottom and all sides. The mixture will be thick.
- Gently fold your blueberries into the mix.
- Add 1 tablespoon of olive oil to your large sauté pan (spreading evenly over the pan) and warm on low/medium heat. (*I used two sauté pans at once to speed up cooking time).
- Once the pan is warm, use a 1/4 measuring cup to pour the mixture into pancakes on the pan ( I fit about 3 a pan because they do spread a bit).
- Allow pancakes to cook – watch for the edges to set before flipping. Pancakes are very thick, so I recommend pressing lightly on the pancakes once you think they are cooked just to ensure the centers are set.
- I store pancakes in a covered dish to keep them warm and continue to cook until all pancakes are done. (*I didn’t add any more olive oil between cooking, but if you feel your pan could use it feel free to add more).
- Top warm pancakes with extra blueberries, extra basil, whipped cream and maple syrup.
- Enjoy! 🙂
Makes Around 15 to 20 Medium Sized Pancakes
Recipe by © Alysha Melnyk 2019