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Blueberry Ricotta Pancakes
When it comes to breakfast, brunch, or BFD (breakfast for dinner), there's nothing better than fluffy flapjacks. And these aren't your typical box mix silver dollar pancakes — Chef Delucie makes his restaurant-style stack with ricotta, which transforms the pancakes from airy and plain to rich and creamy. Tart, juicy blueberries balance out the rich batter, and a drizzle of thyme-infused maple syrup adds a layer of complexity to the dish. After one bite, you just might find yourself cancelling brunch plans to stay in with a stack of these pancakes — don't say we didn't warn you!
Nutritional facts
Protein
17g
Carbs
89g
Calories
650
Fat
25g
Ingredients
Vanilla Extract, All Purpose Flour, Butter, Buttermilk, Baking Powder, Egg, Sugar, Kosher Salt, Ricotta Cheese, Thyme, Blueberries, Canola Oil, Maple Syrup
Reviews
4.3
Based on 1816 reviews
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Wendy McCauley · 06/09/24
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About John DeLucie
For much of the past two decades, John DeLucie has been one of New York City’s most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe’s great cuisine centers—France and Italy—where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, Chef
DeLucie landed several jobs including chef de Cuisine at the venerable seafood restaurant Oceana.
Today, DeLucie’s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, is in Hudson, NY.
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