Buttermilk Ricotta Blueberry Pancakes

I found a great buttermilk pancake recipe on Cooks Illustrated and we have loved them Then we saw a restaurant featured on food network where they made ricotta cheese blueberry pancakes and we decided to try our own recipe and they were amazing. They were the best pancakes that I have ever had and I plan on making them again right away.

2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
1 cup ricotta cheese
1/4 cup sour cream
2 large eggs
3 tablespoon unsalted butter , melted and cooled slightly
6 oz blueberries


Mix the flour, sugar, salt, baking power, and baking soda together in a bowl.
Then you whisk the buttermilk, ricotta cheese, sour cream, eggs and butter in another bowl.
Make well in center of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with few streaks of flour). Do not over mix. Allow batter to sit 10 minutes before cooking.
Then fold in the blueberries.


Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Using ¼ cup measure, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown