Final Product - Blueberry Ricotta Pancakes
I went to a friends house the other day to work out, after biking 4 miles to her house she yells “ I got a surprise”.. I love surprises., What is it? I'm going to make blueberry pancakes and your going to help me. I can handle pancakes.
She shows me a recipe for Blueberry Ricotta pancakes . Yes, ricotta (the white cheese you usually see in lasagna). I'll give anything a try at least once.
We used the following recipe below.
I coached her threw a few techniques while she was making the pancakes:
1) How do I separate eggs? I use the egg shell method when I don't have an egg separator handy.
:
2) What do egg whites at medium peaks look like? When you beat them they start to froth and thicken up.
3) Why is there ricotta in here?! I asked the same thing, we had a guest show up at the house and we could not get him to eat the pancakes because we said 'ricotta'. Adding fresh ricotta to the batter makes these pancakes incredibly moist and light.
Blueberry Ricotta Pancakes with Real Maple Syrup
Hint: Don't tell anyone one that there is cheese in the pancakes beforehand
Ingredients:
1 1/4 cup All Purpose flour
2 tablespoons sugar
1 tablespoon brown sugar
1/2 tablespoon baking powder
1/2 teaspoon baking soda
Pinch Kosher salt
2 whole eggs, separated
1 cup buttermilk
1 teaspoon ‘pure’ vanilla extract
1/2 cup ricotta cheese
1 cup fresh blueberries, if using frozen blueberries, thaw first
3 tablespoons unsalted butter – melted
Real maple syrup, as needed
Directions:
In a large bowl sift together the dry ingredients. In a second bowl, whisk together the wet ingredients, minus the egg whites. In a very clean third bowl, whip the 2 egg whites until medium peaks. Slowly combine the dry mixture into the wet. Gently fold in the egg whites, only until just incorporated. Lastly, add the blueberries. Spray or butter a non-stick griddle or sauté pan. Place over medium heat until hot, and add 1/3 cup pancake mixture. Cook for 2 minutes on first side, gently flip the pancake, and cook for approximately 2 minutes on the second. The edges will be dry, and when lifted, the bottom should be light brown in color. Transfer to a plate, keep warm in an oven, and serve on heated plates with real maple syrup.n-stick griddle or sauté pan. Place over medium heat until hot, and add 1/3 cup pancake mixture. Cook for 2 minutes on first side, gently flip the pancake, and cook for approximately 2 minutes on the second. The edges will be dry, and when lifted, the bottom should be light brown in color. Transfer to a plate, keep warm in an oven, and serve on heated plates with real maple syrup.
She shows me a recipe for Blueberry Ricotta pancakes . Yes, ricotta (the white cheese you usually see in lasagna). I'll give anything a try at least once.
We used the following recipe below.
I coached her threw a few techniques while she was making the pancakes:
1) How do I separate eggs? I use the egg shell method when I don't have an egg separator handy.
:
2) What do egg whites at medium peaks look like? When you beat them they start to froth and thicken up.
3) Why is there ricotta in here?! I asked the same thing, we had a guest show up at the house and we could not get him to eat the pancakes because we said 'ricotta'. Adding fresh ricotta to the batter makes these pancakes incredibly moist and light.
Blueberry Ricotta Pancakes with Real Maple Syrup
Hint: Don't tell anyone one that there is cheese in the pancakes beforehand
Ingredients:
1 1/4 cup All Purpose flour
2 tablespoons sugar
1 tablespoon brown sugar
1/2 tablespoon baking powder
1/2 teaspoon baking soda
Pinch Kosher salt
2 whole eggs, separated
1 cup buttermilk
1 teaspoon ‘pure’ vanilla extract
1/2 cup ricotta cheese
1 cup fresh blueberries, if using frozen blueberries, thaw first
3 tablespoons unsalted butter – melted
Real maple syrup, as needed
Directions:
In a large bowl sift together the dry ingredients. In a second bowl, whisk together the wet ingredients, minus the egg whites. In a very clean third bowl, whip the 2 egg whites until medium peaks. Slowly combine the dry mixture into the wet. Gently fold in the egg whites, only until just incorporated. Lastly, add the blueberries. Spray or butter a non-stick griddle or sauté pan. Place over medium heat until hot, and add 1/3 cup pancake mixture. Cook for 2 minutes on first side, gently flip the pancake, and cook for approximately 2 minutes on the second. The edges will be dry, and when lifted, the bottom should be light brown in color. Transfer to a plate, keep warm in an oven, and serve on heated plates with real maple syrup.n-stick griddle or sauté pan. Place over medium heat until hot, and add 1/3 cup pancake mixture. Cook for 2 minutes on first side, gently flip the pancake, and cook for approximately 2 minutes on the second. The edges will be dry, and when lifted, the bottom should be light brown in color. Transfer to a plate, keep warm in an oven, and serve on heated plates with real maple syrup.
RSS Feed