Ever have one of those days where a comforting breakfast after work is just what you need to unwind?  Well, we had one of those days.  So what better to forget the stress of deadlines and ease “ruffled feathers” then a blueberry pancake with warm maple syrup.  Oh, and I did I mention the ricotta?  Silly me…

This pancake recipe is based on a standard recipe in many old cookbooks. We’ve modified it for our use here.

Ingredients:

4 cups Flour
2 tablespoons Baking Powder
1 teaspoon salt
1/2 cup Sugar
4 Eggs
3 cups Milk
1/2 cup Vegetable Oil
1 cup Ricotta (we used ricotta made from sheep’s milk)
1 pound fresh Blueberries
Maple syrup, warmed

Combine the dry ingredients in a large bowl. Form a bowl in the center of the dry ingredients.

Lightly beat the 4 eggs and combine the wet ingredients, except for the cheese. Add the wet ingredients to the dry ingredients and stir gently to combine. Gently mix the cheese into the batter.  Be careful not to over mix the cheese, just gently fold it into the batter.  You’ll want some lumps to retain their plumpness – this will make for a yummier pancake later.

Let the batter stand for a few minutes while your griddle heats.

Use a 1/4 cup measuring cup to measure out your batter onto your lightly greased griddle, spread slightly as you pour it on. Immediately place some blueberries into the batter for each pancake (this keeps your pancakes from turning blue.) Cool until golden brown on one side, flip and cook on the other side.

Serve hot with butter, fresh blueberries and warm syrup; and don’t forget your fuzzy slippers.  Enjoy!