Blueberry Lemon Ricotta Pancakes

Blueberry Ricotta Pancakes

My local neighborhood restaurant makes fantastic lemon ricotta pancakes. While looking for a good recipe for them, I ran across this recipe in Food & Wine Magazine for blueberry ricotta pancakes. Both lemon and blueberry ricotta pancakes sounded good to me so I combined the two into this recipe by adapting the Food & Wine recipe to include fresh Meyer lemon zest and lemon juice to get the best of both worlds! Yum.
Servings

4

Prep time

30 min

Ingredients
  • 1½ cups all-purpose flour 
  • 1 teaspoon baking powder 
  • 1 ½ teaspoons kosher salt 
  • 3 large eggs, separated 
  • 1 3/4 cups plus 2 tablespoons milk 
  • 6 oz. ricotta cheese (½ cup plus 2 tablespoons) 
  • ¼ cup sugar 
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon Meyer lemon zest and 1 tablespoon lemon juice
  • 1 pint fresh blueberries
Preparation
Preheat cast iron griddle over medium-low heat.

In a large bowl, whisk the egg yolks with the milk, ricotta, sugar, vanilla, lemon juice, and lemon zest. In a small bowl, sift together the flour, baking powder and salt. Combine with the egg mixture and whisk until the batter is smooth. In a large bowl, use an electric hand mixer to mix the egg whites at high speed until soft peaks form. Fold the egg whites into the batter.

Melt some butter on the griddle. Ladle the batter onto the griddle and cook for about 3 minutes. Lightly press a few blueberries into each pancake. Flip the pancakes and cook for another 3 minutes or until the pancakes puff, become golden brown, and are just cooked through.

Serve immediately with maple syrup or keep warm in a 170° oven until ready to serve.

Source: Adapted from Neal Fraser, Food & Wine © Copyright 2019 Meredith Corporation.  
 
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