Blueberry Ricotta Cornmeal Pancakes

These fluffy pancakes combine the creaminess of ricotta and cream cheese with the hearty texture of ground cornmeal. Sweetened with blueberries and a drizzle of maple syrup, they offer a delightful balance of flavors and textures. Perfect for breakfast or brunch, these pancakes are a delicious way to start your day, and they are easy to make, catering to a variety of dietary needs.

Ingredients:

• 1 cup ricotta cheese
• 4 oz cream cheese, softened
• 1 cup ground cornmeal
• 1 cup milk
• 2 large eggs
• 1 cup fresh blueberries
• 2 tbsp maple syrup
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• Pinch of salt
• Butter or oil for cooking

Instructions:

1. In a large mixing bowl, combine the ricotta cheese, cream cheese, milk, eggs, and maple syrup. Mix until smooth.
2. In another bowl, whisk together the ground cornmeal, baking powder, vanilla extract, and salt.
3. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Fold in the blueberries.
4. Heat a skillet or griddle over medium heat and add a little butter or oil.
5. Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 2 minutes or until golden brown.
6. Serve warm with additional blueberries and a drizzle of maple syrup.