My sister was in town a couple weekends ago and she ordered lemon-ricotta pancakes at brunch. One bite of these and I knew I wanted to find the recipe and make them myself at home. I had yet to shoot pancakes successfully (I tried twice before) and thought it was time to give it another go – just in time for my first recipe shoot of 2014.
I altered this recipe from Food & Wine and used whole wheat flour instead of regular flour and blueberries instead of apples. Mike loves blueberries. I also used almond milk in place of whole milk and they still tasted fluffy and delicious. I added extra lemon zest too so the flavor could hold strong against the caramelized blueberries.
What’s your favorite way to eat pancakes?
LEMON RICOTTA PANCAKES WITH CARAMELIZED BLUEBERRIES
2 tablespoons unsalted butter
1 pint of blueberries
1/2 teaspoon cinnamon
1/4 cup sugar
1 1/2 teaspoons finely grated lemon zest
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1 1/2 cups almond milk
3 large eggs, separated
1/2 cup fresh ricotta cheese
Maple syrup, for serving
1. In a large skillet, melt 2 tablespoons of butter over medium heat.
2. Add blueberries, cinnamon, 2 tablespoons of sugar, 1/2 teaspoon of lemon zest and a pinch of salt.
3. Cook, stirring occasionally for about 5 minutes. Keep warm.
4. In a large bowl, whisk flour and baking powder with 1/2 teaspoon of salt and 2 tablespoons of sugar.
5. In a medium bowl, whisk the milk with the egg yolks, ricotta and the remaining 3/4 tablespoon of lemon zest.
6. Mix the wet ingredients into the dry ingredients to create the batter.
7. In a medium bowl, beat the egg whites until stiff peaks form and fold into the batter.
8. Preheat a pan and grease with butter.
9. Scoop 1/4 cup of batter onto the pan.
10. Cook over moderately high heat until bubbles appear around the edges, 1-2 minutes.
11. Flip and cook until the pancakes are golden brown and transfer to plates.
12. Drizzle with caramelized blueberries and maple syrup.
All images © Regan Baroni 2014.