Temps de cuisson: 15 minutes Portions: 8
1 1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon sugar
1/4 teaspoon baking soda
4 tablespoons melted butter
1/2 cup ricotta cheese
1/2 cup orange juice
3/4 cup whole milk
1/2 teaspoon vanilla
2 teaspoons orange zest
1 cup fresh blueberries
Mix all dry ingredients together in a medium size bowl.
Mix wet ingredients together, adding more milk to achieve desired consistency for pouring. The batter should be fairly thin so pancakes cook quickly.
Add wet to dry ingredients folding blueberries gently to avoid crushing them.
Add canola oil to pan and heat on medium. A copper pan works best so pancakes cook quickly. Pour approximately 2 Tablespoon of batter in the pan for each pancake.
Pancakes can be turned several times until cooked. The key is to make them thin and crisp They even taste great if they're a little burnt.
Sprinkle with powdered sugar, if desired. Serve with warm local maple syrup. This is a real crowd pleaser.
Warning: These are very addicting!