Blueberry ricotta pancakes are ideal when you want breakfast for dinner
Mary Bilyeu | Contributor
So that's precisely what I did: I came home from work and running errands one day, and I made pancakes to serve for dinner.
But these weren't just any ol' pancakes from a mix, although they truly were just as easy to prepare. These were moist, light, and tender; and they were sweet, too, even though there's no added sugar. Topped with a bit of jam and strewn with some extra fruit, this was an exceptionally nice meal for a warm summer day in the midst of Michigan's blueberry season.
Blueberry Ricotta Pancakes
4 eggs
1 cup ricotta cheese
juice from 1/4 lemon
pinch of kosher salt
1-1/2 teaspoons aluminum-free baking powder
1 cup flour
1 cup blueberries
1 tablespoon butter
syrup, jam, honey, fruit, etc. for topping
In a medium mixing bowl, whisk together eggs, cheese, lemon juice, salt, and baking powder. Whisk in flour until batter is just combined.
Heat a skillet over medium-low heat and brush with a bit of butter. Pour batter by 1/4-cupfuls and cook about 3 minutes per side until golden brown. Remove from heat, keep pancakes warm, and continue cooking until batter is gone.
Serves 4.
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Comments
two canoes
Sat, Aug 4, 2012 : 3:24 p.m.
I've made this recipe 3 times already! Love ricotta since it has a neutral flavor. I only used 3 eggs since the ones I have are HUGE. An excellent tip was cooking for 3 miinutes a side. I have a digital timer and the pancakes came out awesome each batch. Yay for Michigan blueberries!
Mary Bilyeu
Sat, Aug 4, 2012 : 8:18 p.m.
Yay, Michigan blueberries! And raspberries! And cherries, tart and sweet! I'm so glad you like the pancakes so much ... makes me happy when others enjoy the goodies, too ... :)
jns131
Thu, Jul 19, 2012 : 3:14 a.m.
This is very similar and I may try this recipe instead, to cheese latkes made during the holidays. We love cheese latkes and potato as well. Yum. This sounds good too. If the heat ever lets up, I may be back in the kitchen again. Making these.
Mary Bilyeu
Thu, Jul 19, 2012 : 3:39 a.m.
One can never have too many latke recipes! All different varieties ... :)
Sarah Rigg
Wed, Jul 18, 2012 : 12:58 p.m.
Yum! And I like the photo -nice lighting and composition.
Mary Bilyeu
Thu, Jul 19, 2012 : 3:38 a.m.
Thank you ... :)
Linda Peck
Tue, Jul 17, 2012 : 8:50 p.m.
This is a great idea, and I like DBH's additional ideas to the mix!
DBH
Tue, Jul 17, 2012 : 8:16 p.m.
Hi Mary, I like the idea of ricotta cheese as an addition to pancakes. I imagine it lends a slightly sour and creamy, dimension to them, a nice counterpoint to the additions added after the pancakes are made (fruit, syrup, etc.). I may try the ricotta in place of what I usually use to accomplish a similar goal, namely plain kefir or, alternatively, a mixture of plain yogurt and skim milk. Sometimes I also add mashed fruit to the batter which, when cooked, can add a nice carmelized taste to the resultant pancake from the native sugars. And ground nuts and/or whole wheat or buckwheat flour can add another flavor profile and enhanced nutrition to the pancake.
Mary Bilyeu
Wed, Jul 18, 2012 : 1 a.m.
I usually use whole grain (whole wheat, oat) flours when I make pancakes; but I wanted something really light and almost cake-like for this better. Buttermilk, kefir, yogurt ... each is an ideal way to add moisture and flavor to the batter. It's so nice to see a connoisseur, and not just someone who relies upon a baking mix or, worse, frozen pancakes (shudder!) ....