Dear Devon,
I had a craving for blueberry ricotta pancakes. I saw someone eating them on a TV show and couldn't stop thinking about delicious sweet, salty, creamy, juicy blueberry ricotta pancakes. But instead of paying $14 for them at Sarabeth's, I decided to save the subway fare and grab my griddle and whisk. Sunday brunch is much more enjoyable in the comfort of your own living room, especially when you can wear your pajamas.
Blueberry Ricotta Pancakes
makes 15 pancakes
1 cup flour
2 tsp baking soda
pinch salt
2 tsp sugar
1 cup milk
2 eggs, separated
1/2 cup ricotta
3/4 pint blueberries
butter
Preheat oven to 200 degrees F. Line a baking sheet with wax paper. Set aside.
In a large mixing bowl, whisk together flour, baking soda, salt, and sugar. In a separate bowl, mix together milk and egg yolks. I like to use a large measuring cup for this - less clean up. Whisk the egg whites to a firm peak. Pour egg-milk mixture into flour, mix well. Mix in ricotta cheese. Do not beat in the ricotta too thoroughly. The batter should be a bit clumpy, dotted with chunks of ricotta cheese. Fold in beaten egg whites until fully incorporated. Stir in blueberries.
Bring a skillet to medium-low heat. Melt a large dollop of butter in the pan. Drop a ladleful of batter onto the hot skillet. When the surface begins to lightly bubble and the edges show signs of crispness, carefully flip the pancake. Continue cooking until nicely browned. Remove the finished pancake from the skillet and place on the lined baking sheet. Leave baking sheet in the hot oven to keep warm. Continue with the remaining pancakes, remembering to butter the pan after each pancake.
Serve with butter and maple syrup.
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