[1] Fluffy blueberry ricotta pancakes for brunch (photo © California Wine Institute).


[2] It’s blueberry season now, but in other months you can use frozen blueberries (photo © Elena Mozhvilo | Unsplash).


[3] Maple syrup adds more depth of flavor to the blueberry sauce than granulated sugar (photo © Nadine Primeau | Unsplash).

 

Pancakes are at the top of the list of favorite brunch foods. They can be as simple to make as combining a box mix with milk or water. But for foodies who’d like a bit more, there are more complex pancake recipes like the one below, served with homemade blueberry sauce instead of maple syrup (you can make the blueberry sauce the night before and reheat it when you’re ready to serve).

Adding ricotta to the batter is a magical touch: The pancakes don’t taste like ricotta cheese, but rather, the ricotta adds a rich and creamy taste. As opposed to buttermilk pancakes, ricotta pancakes are taller and more custard-like on the inside. Beaten egg whites make these pancakes extra fluffy, almost soufflé-like. Treat yourself to a yummy brunch.
 
 
RECIPE: FLUFFY BLUEBERRY RICOTTA PANCAKES

This recipe makes about 12 three-to-four-inch pancakes, but you can make them any size you choose. When blueberries are out of season, you can use frozen blueberries.

Tip: Mix the batter lightly. Overbeating the batter, can make the pancakes tough and rubbery.
 
Ingredients For The Blueberry sauce

  • 1 pint blueberries
  • 3 tablespoons maple syrup
  •  
    For The Pancakes

  • 4 large eggs, separated
  • 1 tablespoon granulated sugar
  • ½ teaspoon sea salt
  • ¼ teaspoon vanilla extract
  • 2 tablespoons milk
  • 1 cup whole-milk ricotta
  • 1/3 cup unbleached all-purpose flour
  • 1 tablespoon unsalted butter, melted
  • 1 cup blueberries
  • Confectioner’s sugar
  • Optional for serving: unsalted butter, softened
  •  
    Preparation

    1. PREPARE the blueberry sauce: Set aside ½ cup of the blueberries. Put the remaining berries in a small saucepan with the maple syrup and ¼ cup water. Bring to a simmer over medium heat. Cover and adjust the heat to maintain a gentle simmer.

    2. COOK, stirring occasionally, until the berries completely collapse, about 10 minutes. The mixture will still be thin. Remove from the heat and stir in the reserved ½ cup berries. Let cool to room temperature; the sauce will thicken as it cools. Refrigerate for up to one week. Rewarm gently to serve.

    3. PREPARE the pancakes: Preheat a griddle or large skillet to medium-low. In a large bowl, whisk the egg yolks, sugar, salt and vanilla until pale and thick. Whisk in the milk, then the ricotta, whisking until smooth. Add the flour, whisking just until blended.

    4. BEAT the egg whites in another bowl, by hand or with an electric mixer, beat the egg whites to firm peaks. Gently fold them into the batter.

    5. LIGHTLY BRUSH the griddle with melted butter in the spots where you intend to make pancakes. Spoon the batter onto the griddle in desired amounts; ¼ cup batter will make about a 4-inch pancake. Dot the top with blueberries. Cook until nicely browned on the bottom, then turn with an offset spatula and cook on the second side until nicely browned, about 2 minutes per side.

    6. TRANSFER the pancakes to serving plates as they are done. Sprinkle with confectioner’s sugar and spoon warm blueberry sauce over and around them. Serve immediately, with butter if desired.
     
     
    > THE DIFFERENT TYPES OF PANCAKES & WAFFLES
     
     
    > THE HISTORY OF PANCAKES

     

     
      

    The post Fluffy Blueberry Ricotta Pancakes, A Yummy Recipe For Brunch first appeared on The Nibble Webzine Of Food Adventures.
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