Sunday, 16 December 2012

Blueberry Ricotta Pancakes

These are the perfect Sunday morning pancakes. They are made with ricotta cheese, fresh blueberries and a hint of lemon. They are light fluffy and gorgeous. 

You will need:
  • 1 1/4 cup all purpose flour
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • pinch of salt
  • 2 tbsp sugar (I used vanilla sugar)
  • 1 cup milk
  • 2 eggs- separated
  • 2 tbsp unsalted butter- melted
  • 1/2 cup ricotta cheese
  • 1/2 tsp vanilla extract
  • 1 tsp lemon zest
  • 1 cup fresh blueberries
* butter for cooking pancakes and real maple syrup for drizzling on top!

Step 1: add flour, baking soda, baking powder and salt to a small bowl.

Step 2: in another bowl add sugar, milk, egg yolks (put egg whites in another bowl), butter, ricotta, vanilla and lemon zest. Whisk to combine.

Step 3: whisk egg whites until they are stiff. Takes about 2 minutes by hand or you can use a hand mixer.

Step 4: add dry ingredients into the egg yolk mixture. I like to put dry ingredients through a sieve to help make the pancakes fluffy and light. Mix until incorporated.

Step 5: fold in the egg whites into the egg yolk mixture.

Step 6: heat a large pan or griddle and put in a tbsp of butter. Once the butter melts and gets hot place spoonfuls of pancake batter on to pan. Place 3-4 blueberries on top of each pancake immediately after you have spooned batter into pan. Cook until you see some browning around the edges of each pancake and there are bubbles appearing on the surface. Flip and cook another minute or two.

serve with additional blueberries and real maple syrup. The blueberries in the pancakes burst with warm blueberry flavour and the fresh blueberries are a nice tart contrast. The hint of lemon and vanilla and the maple syrup just makes everything better!


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