PANCAKES - RICOTTA WITH BLUEBERRIES

By akselden

Batter can be made ahead and refrigerated overnight. Bring to room temperature and whisk briefly before cooking.

Ingredients

• 1 1/2 C. all-purpose flour
• 1 tsp. baking powder
• 1 1/2 tsp. kosher salt
• 3 large eggs, separated
• 1 3/4 C. plus 2 T. milk
• 6 oz. ricotta cheese (1/2 C. plus 2 T.)
• 1/4 C. sugar
• 1 T. pure vanilla extract
• Unsalted butter, for the griddle
• 1 pint fresh blueberries or 2 C. frozen blueberries, thawed
• Pure maple syrup, for serving

Preparation

Step 1

1. In a small bowl, whisk the flour, baking powder and salt. In a large bowl, whisk the egg yolk with the milk, ricotta, sugar and vanilla. Add the dry ingredients and whisk until the batter is smooth.

2. In a large bowl, using an electric mixer, beat the egg whites at medium speed until frothy. Beat at high speed until soft peaks and form. Fold the egg whites into the batter until no streaks remain.

3. Preheat the oven to 225°. Heat griddle, then lightly butter it. For each pancake, ladle a scant 1/4 C. of the batter onto the griddle, leaving enough space between the pancakes. Cook over moderately low heat until the bottoms are golden and the pancakes are just beginning to set 1-2 minutes. Sprinkle each pancake with a few blueberries and press lightly. Flip the pancakes and cook until golden on the bottom and cooked through. about 1 minute longer. Transfer the pancakes to plates and keep them warm in the oven while you make the rest. Serve the pancakes with maple syrup.