My Blueberry and Ricotta Pancakes
I’ve wanted to make these ever since I watched Bobby Flay make them on a brunch show on the Food Network. But I especially got fired up about them when my friend Wanda took me to a place called Lift Cafe in Philadelphia where they served up their version of the light fluffy disc of goodness. This morning I decided, today would be the day! I searched the internet to find a recipe to suite me, and I did. I found this one by Martha Stamps and I loved it. Now there are a few things you can adjust, like less sugar or regular milk instead of buttermilk but for my first time I followed the directions closely, as you will see in the step-by-step photos. If you try them, let me know how they come out!
Wild Blueberry and Ricotta Pancakes
by Martha Stamps
Ricotta makes these pancakes light and creamy. It’s the perfect foil for the intense sweet-tart flavor of wild blueberries, which are widely available frozen. You can also use cultivated blueberries, which are larger but still sweet and delicious.
3 large eggs, separated
3/4 cup part-skim ricotta, drained of excess liquid before measuring
2-1/4 cups buttermilk
5 Tbs. granulated sugar
1 Tbs. pure vanilla extract
3/4 tsp. table salt
8 oz. (1-3/4 cups) all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
6 oz. frozen wild blueberries (don’t thaw) or fresh wild or cultivated blueberries (1-1/2 cups)
Vegetable oil for the griddle
Softened salted butter, pure maple syrup, and confectioners’ sugar, for serving
In a large bowl, whisk the egg yolks and ricotta. Whisk in the buttermilk, sugar, vanilla, and salt.
In a small bowl, stir the flour, baking powder, and baking soda with a spatula. Fold into the egg yolk mixture until just combined.
Beat the egg whites in a clean, dry bowl until they hold firm peaks. Fold gently into the batter until just combined. Fold in the blueberries.
Lightly oil a griddle and set it over medium heat. The griddle is ready when water droplets dance briefly on the surface before disappearing. Ladle a scant 1/4 cup batter per pancake onto the griddle. Cook until the undersides are nicely browned, the edges look set, and small bubbles appear on the surface, about 3 minutes. Flip and cook until the second sides are golden brown, about 3 minutes more. Repeat, re-oiling the griddle between batches, until all the batter is cooked. Serve at once with butter, maple syrup, and confectioners’ sugar.