Ricotta Pancakes with Blueberry Sauce

The art of making pancakes must be one of the more simpler things to master but I must confess that until coming across this recipe I did not enjoy much success in making a good pancake.

 

I must have missed the class for pancakes 101 and we certainly didn’t grow up eating pancakes therefore had no good recipe to fall back on.

 

Things got worse before they got better since I couldn’t even make a good pancake from a packaged mix.  After trying several from scratch recipes it became clear that pancakes were not going to be the best things I ever made.

 

Each time the thought of making pancakes came to mind it was readily dismissed fearing the outcome. My family basically survived on homemade waffles instead and no one asked any questions.  Perhaps they dared not bring up the subject because of past pancake experiences and the fear of enduring one more bad pancake.

 

A couple of years ago I came by this recipe for Ricotta Pancakes quite unexpectedly.  I'm particularly fond of cooking with ricotta and happened to have some on hand at the time.  Fearing the worst but hoping for the best I took courage and made a batch.

 

What can I say... finally, a really good pancake!

Ricotta Pancakes

2 eggs (separated)

2/3 cup ricotta

¼ cup milk

2/3 cup plus 2 tablespoons flour

½ teaspoon baking powder

1. Beat egg whites until stiff.
2. Beat together ricotta, egg yolks and milk until smooth.
3. Mix together flour and baking powder and add to ricotta mixture beating until mixed.
4. Fold egg whites into ricotta mixture until no white remains.
5. Cook on a hot buttered griddle until bubbles appear on the surface of the pancake, turn over and cook other side.
6. Makes about 10 to 12 five inch pancakes.

Blueberry Sauce
2 cups fresh or frozen blueberries
Juice of 1 lemon
2 tablespoons granulated sugar.

1. Place all ingredients into a medium size pot.
2. Heat until sugar dissolves.
3. Place half of the mixture into a blender and puree.
4. Return puree to the remaining blueberries in the pot and simmer until mixture reduces to desired consistency. 

 

 

 

 

 

 

 

Notes, Tips and Suggestions

• The blueberry sauce is a little on the tart side, next time I will add a little more sugar and reduce the lemon juice to half the amount called for. 
• Serve pancakes with butter and maple syrup or fresh fruit instead. 
• The recipe for Blueberry Sauce can be easily cut in half if full amount is not needed.