I bet you think I made these lemon ricotta blueberry pancakes for my dad for Father’s Day, but that is not true. My Dad is thousands of miles away at our cabin in Minnesota for the summer. The Hubs’ dad is actually in town visiting, but we took him out for a crab leg heavy champagne brunch for Father’s Day. No, I just made these pancakes randomly last week to use up some stuff we had sitting around in our fridge.
Sometimes I think I should change the name of this blog to randomstuffinthefridge.com
I’ve heard about ricotta pancakes for quite some time but had never tried them until I had a bunch of homemade ricotta on hand. Let me say, they were really frickin’ delish. The lemon blueberry combo is a classic, but when paired with the creamy ricotta, I would go so far as to say it was to die for. These take a bit more effort than your standard Bisquick, but if you’ve got some extra time, I definitely recommend giving these a try the next time you’re trying to get rid of a bunch of ricotta.
- 5 tablespoons unsalted butter
- 1 cup milk
- 1¼ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 3 large eggs yolks
- 3 egg whites
- 2 tablespoons granulated sugar
- 1 tablespoon packed finely grated lemon zest
- ½ teaspoon vanilla extract
- ¾ cup whole-milk ricotta cheese
- 2 cups fresh blueberries
- Melt butter in a small saucepan over medium heat. Stir in milk. Remove from heat and set aside
- In a medium bowl, sift together flour, baking powder, and ½ teaspoon of the salt; set aside.
- In a large bowl whisk together egg yolks, 1 tablespoon of the sugar, lemon zest, and vanilla. Slowly whisk in a quarter of the milk-butter mixture to temper the eggs. Then continue whisking in the remaining milk-butter mixture until smooth.Stir in the flour mixture with a rubber spatula until just combined (do not overmix); set aside.
- In a medium bowl, whisk egg whites to soft peaks Halfway through sprinkle in the remaining 1 tablespoon sugar and ½ teaspoon salt. Fold the whites into the batter until just combined.
- Gently fold the ricotta into the batter (the batter should be lumpy and streaked with ricotta). Fold in the blueberries.
- Heat a large nonstick frying pan, griddle, or seasoned cast iron skillet over medium heat until hot.
- Coat the pan’s surface with butter, then use a ¼-cup measure to scoop the batter into the pan. Cook until bubbles form on top of the pancakes, about 4 to 5 minutes. Flip and cook the other side until the bottoms are golden brown, about 1 to 2 minutes more. Repeat with the remaining batter. Serve immediately with powdered sugar, fruit, butter, or maple syrup.