Ricotta Pancakes with Blueberries

By Carla

Ingredients

• 1 1/2 cups all purpose flour
• 1 tsp baking powder
• 1 1/2 tsp kosher salt
• 3 large eggs, separated
• 1 3/4 cups plus 2 Tbsp milk
• 6 oz ricotta cheese (1/2 cups plus 2 Tbsp)
• 1/4 cup sugar
• 1 Tbsp vanilla
• Unsalted butter for griddle
• 1 pint fresh blueberries or 2 cups frozen and thawed
• Pure maple syrup, for serving

Details

Servings 6

Preparation

Step 1

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

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

Preheat the oven to 225 degrees F. Heat a griddle then lightly butter it. For each pancake, ladle a scant 1/4 cup of the batter onto the griddle; be sure to leave enough space between the pancakes. Cook over moderately low heat until the bottoms are golden and the pancakes are just beginning to set, 1 to 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.

Note: The batter can be made ahead and refrigerated overnight. Bring to room temperature ans whisk briskly before cooking.