Awhile back I put out a pancake all-points-bulletin on Sugar Dish Me’s Facebook page. I asked “What’s your favorite pancake?”
The responses were awesome and overwhelming. You all gave me some of the most creative and delicious pancake flavors— I can’t wait to share recipes for them all. Seriously, we could put IHOP outta business.
But the most overwhelming favorite– mostly because of the rich flavor and fluffy texture— were ricotta pancakes. And you know? I had actually never made them.
The best ricotta brainstorm of that day came from a back and forth conversation with a fan (and help me here, ya’ll– I can’t find those messages on my Facebook timeline anywhere, so if it was you then speak up so I can give credit where credit is TOTALLY due!), and we ended up with this: Lemon Blueberry Poppy Seed Ricotta Pancakes. Then I added this super easy blueberry syrup.
Whaaaaaat????????????????????? I know.
These pancakes were SO amazing and delicious… they were pretty much out-of-control. They made me feel just a teensy bit fancy and the best part was THEY WERE SO SIMPLE!!
The ricotta cheese makes them sort of rich and also super moist. The extra egg (regular pancakes never call for more than 2!) gave them kind of a crepe feel— I sort of wanted to roll them up, stuff them with whipped cream, and call them blintzes. But we will do that another day…
The biggest difference between these and traditional pancakes was the separated eggs. Beating the egg whites and folding them in made the texture so light and airy!
These are hands down MY FAVORITE pancakes to date. And that includes the man-cakes I made all full of bacon and bourbon. Go figure.
Blueberries are in season and just like with muffins, the lemons and poppy seeds make these blueberry pancakes POP.
The moral of this story is: We need to collaborate more often. You all are super!!! I heart you.
- 1 cup ricotta cheese
- ¾ cup milk
- 3 eggs, separated (egg whites in a bowl large enough to accommodate a hand mixer)
- 1½ - 2 teaspoons lemon zest (the zest of 1 lemon)
- ¾ cup all purpose flour
- ½ teaspoon baking powder
- 1½ tablespoons granulated sugar
- pinch of salt
- 1 cup fresh blueberries
- ½ tablespoon poppy seeds
- butter for the griddle
- Blueberry Syrup:
- 1 cup fresh blueberries
- 1 teaspoon cornstarch
- 1 teaspoon granulated sugar
- ½ cup water
- Heat a large skillet or pancake griddle to medium high.
- Place the ricotta in a fine-mesh strainer to drain any excess liquid.
- In a large bowl beat the milk, egg YOLKS, ricotta cheese, and lemon zest. Add the flour, baking powder, sugar, and salt and whisk until combined.
- Stir in the blueberries and poppy seeds.
- Beat the egg whites with a hand mixer until they are stiff and frothy-- 2-3 minutes.
- Gently fold the egg whites into the batter.
- Butter the hot skillet or griddle.
- Using about ¼ cup measure, dip the pancake batter onto the hot buttered cook surface.
- While you wait for the pancakes to cook, add all the Blueberry Syrup ingredients to a small saucepan, stir, and bring it to a simmer. Let it cook down and thicken, stirring occasionally.
- Flip the pancakes when bubbles appear and pop on the exposed surface. Cook for a little over a minute on the second side and remove to a plate. Repeat with the remaining batter.
- When the blueberries have cooked down and are thick and sticky, scrape the mixture into a blender and puree. This makes a smooth pour-able syrup.
- Pour the warm blueberry syrup over the pancakes and serve.
The ricotta pancake base was just slightly adapted from the Fluffy Ricotta Pancake Recipe found at The Kitchn. I shuffled things around a bit, making this a mostly one-bowl recipe (besides the bowl you’ll need to beat the egg whites). It worked.