Fluffy Ricotta Blueberry Pancakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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These are light and fluffy pancakes and the addition of berries makes me happy. I've also added a bit of lemon zest once and loved that with the blueberries, too. Ingredients:
1 1/2 cup all-purpose flour |
1 tsp baking powder |
1 1/2 tsp salt |
3 large eggs, separated |
1 3/4 cup + 2 tbsp milk |
6 ounces ricotta cheese |
1/4 cup granulated sugar |
1 tbsp pure vanilla extract |
heated pure maple syrup to serve with |
(optional - grated zest of one lemon) |
Directions:
1. Gently mix the first three ingredients just to blend them
2. In another bowl whisk the egg yolks with the milk, ricotta cheese, sugar, and vanilla extract. (add the lemon zest with this if you care to use it.)
3. Add the dry ingredients to this bowlful and whisk until smooth.
4. With an electric mixer beat the egg whites until they're frothing.
5. Remove the egg whites from the beater and mix a bit of the batter in to them and then very gently fold the egg whites to the batter until just combined.
6. Heat a griddle pan until moderately hot and lightly butter it.
7. Use a 1/4 cup measure to pour the batter onto the griddle pan and cook over moderate heat (you don't want the butter to burn and ruin your pancakes' flavor) until bottoms are golden and starting to set.
8. Use a wide spatula to flip the pancakes, sprinkle them with blueberries which you press gently in - don't push too hard or the berries will burst.
9. Cook until done.
10. Serve with warm syrup.
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