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OKAY. I really outdid myself this time. Throw away all the pancake recipes you have because this is literally the ultimate and most legit pancakes I have ever made!!! Imagine light, fluffy ricotta pancakes, slightly sweet with a hint of lemon – so delicious when eaten by itself. But when you top it off with macerated blueberry sauce… HUGE punch to the gut (in a good way)!!! Loving the slightly intense and zesty, berry flavour. Also, you really need to add a dollop of crème fraîche, because you gotta go all out.

YUP, brunch taken to whole new levels!

This recipe excites me so much because it’s super easy to make, the only thing is you may have to pre-make the macerated blueberries at least 24 hours before the topping is nice and juicy.

The best thing about these pancakes are the little pockets of pillowy ricotta that you get with every bite. I need to make this again SOON!!

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INGREDIENTS (makes 16 pancakes)
2 cups ricotta
2 cups mixed fresh berries
1/3 cup plus 4 tablespoons sugar, divided
2 tablespoons fresh lemon juice
2 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon kosher salt
4 large eggs, separated
2 tablespoons finely grated lemon zest
1 1/2 cups whole milk
Melted unsalted butter for brushing

Whipping cream – for topping
PREPARATION
Line a fine-mesh strainer with cheesecloth; set over a small bowl. Add ricotta to strainer and let drain for 15 minutes; set aside.
Gently combine berries, 1/3 cup sugar, and lemon juice in a medium bowl. Let macerate, tossing occasionally, until sugar dissolves and juices are released, about 2 hours or overnight!!
Whisk both flours, baking powder, and salt in a large bowl. Using an electric mixer, beat egg whites in a medium bowl until frothy. Gradually beat in 2 tablespoons sugar, beating until peaks form. Whisk the egg yolks, remaining 2 tablespoons sugar, and zest in another medium bowl to blend. Whisk in milk. Add the yolk mixture to dry ingredients; whisk just to blend. Add half of the egg white mixture; fold just to blend. Fold in ricotta, then remaining egg white mixture.
Heat a griddle or large heavy nonstick skillet over medium-low heat; brush with melted butter. Using scant 1/2 cup batter for each pancake and working in batches, ladle batter onto griddle and cook until bottom is golden brown, edges are dry, and bubbles form on top of pancake, about 1 1/2 minutes. Flip pancakes and cook until browned and just cooked through, about 1 minute. Transfer pancakes to plates. Serve with berries and their juices.

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