Step by step
Directions
Mix the dry ingredients
Whisk all the flour, baking powder and salt in a large bowl.
Mix the wet ingredients
Melt 2 tablespoons of the butter and let it cool slightly. In another bowl, whisk all the ricotta, eggs and 1 cup milk with the melted butter until combined. Reserve the remaining 1 tablespoon butter for the pan.
Make the batter
Stir the wet mixture into the dry ingredients just until no dry flour remains, then gently fold in all the blueberries. Leave a few small lumps rather than beating the batter smooth.
Cook
Heat a large nonstick skillet or griddle over medium-low heat. Use the reserved 1 tablespoon butter to lightly grease the cooking surface across all batches. Scoop about ¼ cup batter per pancake, leaving space between them. Cook for 2–3 minutes per side, until golden and the centers are set, lowering the heat if the outsides brown too quickly. Repeat until all the batter is used; allow about 25–30 minutes for batches in a skillet.
Serve
Divide the pancakes evenly among four plates and serve warm. Cooking time will be shorter on a large griddle and longer in a small skillet.
