IHOP Blueberry Ricotta Pancakes
Pancake Recipe 1 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 2 1/2 teaspoons sugar 1/2 teaspoon salt 1/2 teaspoon baking soda 1 1/2 cups buttermilk, plus 2 to 4 tablespoons if needed to thin the batter 2 tablespoons vegetable oil, plus more for the pan (or nonstick cooking spray) 1 egg, lightly beaten Ricotta Filling 15 ounces whole milk ricotta cheese 3 tablespoons sugar (super fine sugar if available) 1/4 teaspoon vanilla extract 1/2 teaspoon lemon juice 1 21 ounce can blueberry pie filling
Place the flour, baking powder, sugar, salt, and baking soda in a bowl; Whisk them to mix. Add the buttermilk, oil and egg. With a spoon, mix all ingredients and beat until smooth. If batter seems to be too thick while you’re cooking the pancakes, add a little more buttermilk and mix well.
Heat a skillet or a griddle over medium-low heat. Brush with a little oil or spray with nonstick cooking spray. Pour in batter until it spreads to the desired size. Let the batter start to show small bubbles on top before you turn the pancake over to finish cooking. Turning pancakes is made much easier if you spray your pancake turner with a nonstick spray. The turner does not stick to the uncooked pancake batter when you are turning them. Cook the pancakes until golden on both sides.
In a small bowl combine ricotta, 3 tablespoons sugar, 1/4 teaspoon vanilla, 1/2 teaspoon vanilla. Stir to blend well.
How to assemble
Place two pancakes on a plate. Top with blueberry pie filling, and then add about 1/4 to 1/3 cup of the cannoli topping. Garnish with some lemon peel if desired.