Description
Blue Corn Ricotta Pancakes are a delightful and unique breakfast option that combines the nutty flavor of blue cornmeal with creamy ricotta cheese, creating a fluffy and delicious pancake.
Ingredients
Scale
- 1 cup blue cornmeal
- 1 cup ricotta cheese
- 2 large eggs
- 1 cup milk
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Butter or oil for cooking
Instructions
- In a large bowl, mix together the blue cornmeal, sugar, baking powder, and salt.
- In another bowl, whisk together the ricotta cheese, eggs, and milk until smooth.
- Combine the wet ingredients with the dry ingredients and stir until just mixed.
- Heat a skillet over medium heat and add butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve warm with your favorite toppings.
Notes
- For added flavor, consider adding vanilla extract or lemon zest to the batter.
- These pancakes can be frozen and reheated for a quick breakfast option.
- Serve with fresh fruit, maple syrup, or honey for extra sweetness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Blue Corn Ricotta Pancakes, breakfast, pancakes, blue cornmeal, ricotta cheese