Recipes
Pastry
Pancakes
Ricotta blueberry pancakes

Ricotta blueberry pancakes

Pancakes American cuisine

When I thought of using ricotta in pancakes I thought they'd be a bit heartier and cake like. I was wrong. These pancakes are so light they brought me back to Paula's Pancakes in Solvang. That light thin pancake that you find so often in the little Dutch town nestled just above Santa Barbara. Since they are so light you might think the batter needs more flour, or that you should flip them later than you think. They do need some time on the griddle but as you'll see they get nice and golden edges when cooked well. I have to admit I had some kitchen frustrations while making these. Why are they so runny? Ugh what's going on?! Then Benjamin took over the last few and showed me they needed to cook a bit longer per side. Also I was probably hungry. {Recipe thanks to loosely modified from Food and Wine}