Pancake Series: #3 Blueberry-Ricotta Pancakes
These pancakes are inspired by the famous Blueberry Pancakes of BLD which was also featured in one of the episodes of “The Best Thing I Ever Ate” of Food Network. When I started this pancake series, I said I am not veering away too much from my trusted pancake recipe and I was truthful to the end. The only difference in this recipe is the addition of ricotta cheese, blueberries and the method of preparation which I adapted from Chef Dianna Stavaridis'of BLD . I have always been proud of my pancake recipe because of its cake-like and soft texture but this one is even better. Whipping the egg whites till stiff before folding it to the pancake batter really makes a lot of difference. I got the fluffiest, lightest, airiest texture and the addition of ricotta cheese gave the pancakes a different flavor; taking it to a different level and the tart blueberries blended well with the creaminess of the batter. This will be my favorite blueberry pancake recipe from now on! I'm sure my friends will love this variety from my pancake series.
1 1/12 cups all-purpose flour
4 tbsp sugar
3 tsp. baking powder
1/2 tsp. salt
4 jumbo eggs, separated
1 1/4 cups milk
2 tsp vanilla extract
3/4 cup ricotta cheese
In a bowl, whisk together the egg yolks and ricotta cheese until there are no cheese bits remaining, but making sure the batter does not become over liquefied.
Add the sugar, salt, vanilla, and milk.
In a separate bowl, whisk together the flour and baking powder.
Add to the egg mixture and stir until no lumps remain.
Separately, whip the egg whites for about 4 minutes or until stiff.
Fold the whites into the batter and stir gently until uniformly combined. Let stand for 5 minutes.
Preheat the griddle to medium heat. Using the half cup measuring cup, pour batter onto the lightly-greased griddle.
Add blueberries to each pancake and cook for roughly 2 minutes on each side, or until the pancakes are golden-brown and cooked through.
Re-grease the pan or griddle with canola oil before cooking each pancake.
Stack on a serving plate, garnish with blueberries and serve with butter and maple syrup.