Pancakes

Gourmet Pancakes with Blueberries and Ricotta Cheese

There are so many different recipes for pancakes but this recipe for delicious sweet and tart pancakes will make an ordinary weekend breakfast extraordinary! This unique recipe for pancakes uses Ricotta Cheese to add richness to the batter and to compliment the sweet and sour intensity of the blueberries.

You can use fresh blueberries when they are in season or frozen blueberries for this pancake recipe, just keep in mind that fresh blueberries tend to be a little bigger than the frozen ones so you might want to cut them in half before using them in your pancake batter. If you are going to use frozen blueberries, don’t thaw them before adding them to the pancake batter.

Can’t find blueberries for this pancake recipe? Don’t worry! You can substitute the blueberries for strawberries or blackberries or even a mixture of all three!

Serve with maple syrup, a pat of butter, or a dollop of crème fraiche.

Yield: About 12 pancakes

Ingredients

• 3 large eggs, separated
• 3/4 C drained, ricotta cheese
• 2 1/4 C butter milk *
• 5 T sugar
• 1 T vanilla extract
• Pinch of salt
• 1 3/4 C flour
• 1 t baking soda
• 1 1/2 C blueberries

Method

Separate your eggs, putting the yolks into a large bowl and the whites into a separate, clean dry bowl.

Add the ricotta into the bowl with the separated egg yolks and whisk together. Using your whisk, add in the buttermilk, sugar and vanilla

Stir the flour, baking powder and baking soda together in a small bowl.

Gently fold the dry ingredients into the egg yolk mixture until just pancake batter is just combined. Be careful not to over mix.

Whisk the egg whites with the pinch of salt until they form stiff peaks (should stick straight up when you remove your whisk from the whites and invert it).

Fold the stiff egg whites into the pancake batter until just combined then add your berries.

Heat a non-stick pan over medium heat and lightly oil it. Once hot, use a ladle to pour about 1/2 cup of pancake batter into the skillet. You can cook more than one at a time provided you are using a big enough skillet. Cook the pancake until the underside is golden brown and small bubbles form on the edges. Flip the pancakes over with a spatula and cook a few minutes more until the underside is the same color as the top.

Repeat until all the pancake batter is used up. You may need to add more oil to your pan between batches.

* You can make butter milk by measuring 1 T of lemon juice into measuring cup and then adding milk to it to measure 1 Cup total.

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