Wild Blueberry and Ricotta Pancakes
Ricotta makes these pancakes light and creamy. It's the perfect foil for the intense sweet-tart flavor of wild blueberries, which are widely available frozen. You can also use cultivated blueberries, which are larger but still sweet and delicious.
Ingredients
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3 large eggs, separated
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3/4 cup part-skim ricotta, drained of excess liquid before measuring
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2-1/4 cups buttermilk
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5 tablespoons granulated sugar
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1 tablespoon pure vanilla extract
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3/4 teaspoon table salt
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8 ounces (1-3/4 cups) all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon baking soda
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6 ounces frozen wild blueberries (don't thaw) or fresh wild or cultivated blueberries (1-1/2 cups)
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Vegetable oil for the griddle
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Softened salted butter, pure maple syrup, and confectioners' sugar, for serving
Directions
1.
In a large bowl, whisk the egg yolks and ricotta. Whisk in the buttermilk, sugar, vanilla, and salt.
2.
In a small bowl, stir the flour, baking powder, and baking soda with a spatula. Fold into the egg yolk mixture until just combined.
3.
Beat the egg whites in a clean, dry bowl until they hold firm peaks. Fold gently into the batter until just combined. Fold in the blueberries.
4.
Lightly oil a griddle and set it over medium heat. The griddle is ready when water droplets dance briefly on the surface before disappearing. Ladle a scant 1/4 cup batter per pancake onto the griddle. Cook until the undersides are nicely browned, the edges look set, and small bubbles appear on the surface, about 3 minutes. Flip and cook until the second sides are golden brown, about 3 minutes more. Repeat, re-oiling the griddle between batches, until all the batter is cooked. Serve at once with butter, maple syrup, and confectioners' sugar.
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