Guest Post: Blueberry Ricotta Pancakes

When Carly asked me to guest post a recipe for her, I knew exactly what I was going to make: blueberry ricotta pancakes. Helllloooo the meal the can cure lots of things… day and night. I made these pancakes for “breakfast for dinner” with my friends and they were delicious. Recipe adapted from here. Absolute perfection.

makes 4 servings

1 cup all-purpose flour (I used whole wheat, but I’d recommend white flour)

3/4 teaspoon baking powder

1 teaspoon kosher salt

2 eggs, separated

1/4 cup plus 2 tablespoons ricotta cheese

1 1/4 cup whole milk

3 tablespoons sugar

2 teaspoons pure vanilla extract

unsalted butter (for the griddle or fry pan)

1 pint fresh blueberries

pure maple syrup

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.

2) Add the dry ingredients and whisk until the batter is smooth.

3) In the bowl of a mixer fitted with the whisk attachment, beat the egg whites at high speed until soft peaks form. If you don’t have a mixer, just beat hard until the soft peaks form.

4) Gently fold the egg whites into the batter until no white streaks remain.

5) Add in the blueberries.

6) Heat a nonstick fry pan or griddle over medium to medium low heat for 2 minutes. Add a pat of butter, coating the pan. Ladle in about 1/4 cup of batter making sure to leave enough space between the pancakes.

7) Cook, depending on the heat, anywhere from 3 to 6 minutes, until small bubbles start to form in the center of the pancakes. Using a very thin spatula, carefully flip the pancakes and continue to cook for another 3 to 5 minutes, until golden brown.

8)  Serve the pancakes with maple syrup. Enjoy!

Thanks for having me guest post, Carly!

xoxo Christine of bun&borough