Pennsylvania's blueberry season is a short one this year due to a lot of heat and a little rain. So stock up now! Then make this recipe.
Ricotta makes the pancakes soft and creamy, and the lemon really shines. A drizzle of maple syrup and a handful of fresh blueberries on top, and you're ready to start your day!
Servings: 12 pancakes
Ingredients
- 1 cup ricotta cheese
- 1 cup milk
- 3 large eggs, separated
- zest and juice of 1 lemon
- 1 1/2 cups cake flour (or 3/4 cup all-purpose flour plus 2 Tbsp cornstarch per 1 cup cake flour)
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1/4 cup sugar
- 2 cups frozen blueberries
- fresh blueberries and maple syrup for topping
Directions
- Combine ricotta, milk, egg yolks, lemon zest, and lemon juice in a large mixing bowl. Whisk to combine. Add cake flour, baking powder, and salt, and mix just until incorporated.
- In a separate bowl, beat egg whites on medium-low speed until foamy. Increase mixer speed to medium-high and continue to beat, adding sugar gradually, until soft peaks form, about 3 minutes.
- Fold 1/3 of egg white mixture into ricotta mixture with a spatula until completely incorporated. Fold in remaining egg whites until mixture is smooth and light.
- Heat griddle or skillet over medium heat, and grease as needed. Ladle batter onto cooking surface, and cook until bubbles form on the surface. Flip with a large spatula, and cook the other side until light golden and cooked through. Repeat with the remaining batter.
- Serve with fresh blueberries and maple syrup.
(Adapted from Annie’s Eats)
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