Best Ever Ricotta Blueberry Pancake Recipe
Here's what you will need:
Maple or blueberry syrup
Butter for the tops
Cooking spray or olive oil
Optional ideas: sliced bananas, sliced thin apples, sliced fresh peaches, raspberries, blackberries, cherries or you can add chocolate chips after they are cooked on top.
In a medium size bowl add: 1 1/2 cups flour, 1 teaspoon baking powder and 1 1/2 teaspoon seasalt.
In a large bowl add: 1- 3/4 cups whole milk plus 3 tablespoons, 3 egg yolks (save the whites keep cold in the refrigerator until later) 1/2 cup Ricotta cheese plus 2 tablespoons, 1/4 cup light brown sugar, 1 tablespoon pure vanilla extract.
Add the dry ingredients into the wet ingredients using a whisk until smooth.
Now take out those egg whites and beat them with an electric mixer until soft peaks form. Fold the whites into the batter. Your done folding in the whites when no white still appears in the batter around 12 strokes.
Heat your griddle to a medium heat. I usually spray mine with cooking spray then add a few drops of olive oil on the pan, actually that's why mine are darker than most. Olive oil also smokes more than regular oil but I like the flavor. You can use whatever you like in oils or butter.
Pour by using a gravy ladle full to make your pancakes. Drop a few blueberries on top before flipping. I cook mine until you see bubbles on top around 2 minutes on each side, then flip. I then place a slice of butter on each one and stack them.
Serve with your favorite maple syrup or try a fresh fruit topping below and optional (my favorite) sprinkle with cinnamon sugar mixture.
Blueberry or Your Favorite Berry for a Fresh Fruit Quick topping:
2 cups berries of choice (strawberry, blueberry, raspberry, etc
1/4 cup jam to match the fruit choice
Place the fruit and jam in a food processor blend unti smooth. When ready to serve place in a small saucepan and heat for 5 minutes.
Posted by claudia lamascolo