Blueberry Lemon Ricotta Pancakes
Recipe by Nicole Thom-Arens
Makes 8 to 10 pancakes
One of my favorite restaurants in Fargo, North Dakota, Prairie Kitchen serves brunch on the weekends, and ricotta pancakes have been on their menu for a long time. Once I tried them, I knew I had to recreate them. The base for this recipe is from New York Times Cooking. These are just as delicious served with maple syrup and sans blueberries, but don’t skip the lemon zest because the citrus helps balance the richness from the ricotta.
Ingredients:
1/4 cup granulated sugarZest of 1 lemon1 1/2 teaspoon vanilla bean paste3 large eggs3/4 cup whole-milk ricotta1/4 cup buttermilk2 tablespoons unsalted butter1 1/2 teaspoons kosher salt (Reduce to 3/4 teaspoon if not using Diamond.)1 1/2 teaspoons baking powder1/4 cup whole wheat flour1/2 cup all-purpose flour Fresh blueberries
Blueberry syrup
2 cups fresh blueberriesJuice of 1/2 lemon1 teaspoon granulated sugar
Instructions:
1. Melt the butter and allow to cool. 2. Add the sugar to a medium-sized mixing bowl. 3. Zest the lemon directly into the sugar. Massage the zest into the sugar. 4. Add the vanilla bean paste to the sugar and zest. Whisk to combine.5. Add the eggs. Whisk to combine.6. Add the ricotta, buttermilk, and melted butter. Whisk to combine.7. Add the salt. Whisk until it is dissolved. 8. Add the baking powder. Whisk until it is well incorporated into the batter. 9. Add the flours. Whisk until combined. There shouldn’t be many, if any lumps. 10. Allow the batter to rest while you prep the blueberry syrup and heat the skillet (over medium heat) or griddle (400 degrees). 11. For the syrup, rinse 2 cups of blueberries, plus extra for the pancakes. Add two cups of the berries to a small saucepan. 12. Add the juice of half the lemon to the blueberries along with 1 teaspoon granulated sugar. 13. Cook over medium heat until the blueberries burst and the liquid reduces to the thick syrup. 14. When the skillet/griddle is hot, coat with butter. Add a heaping 1/4 cup of the batter to the pan. Sprinkle with fresh blueberries. 15. Swiftly flip the pancakes once the edges set up. (The pancake will be impossible to flip until the edges are set. Look for the batter to by dull instead of shiny. Sometimes, you be able to see the edges browning but not always.) Cook until golden brown. 16. Top the pancakes with the blueberry syrup and enjoy.
Ingredients:
1/4 cup granulated sugarZest of 1 lemon1 1/2 teaspoon vanilla bean paste3 large eggs3/4 cup whole-milk ricotta1/4 cup buttermilk2 tablespoons unsalted butter1 1/2 teaspoons kosher salt (Reduce to 3/4 teaspoon if not using Diamond.)1 1/2 teaspoons baking powder1/4 cup whole wheat flour1/2 cup all-purpose flour Fresh blueberries
Blueberry syrup
2 cups fresh blueberriesJuice of 1/2 lemon1 teaspoon granulated sugar
Instructions:
1. Melt the butter and allow to cool. 2. Add the sugar to a medium-sized mixing bowl. 3. Zest the lemon directly into the sugar. Massage the zest into the sugar. 4. Add the vanilla bean paste to the sugar and zest. Whisk to combine.5. Add the eggs. Whisk to combine.6. Add the ricotta, buttermilk, and melted butter. Whisk to combine.7. Add the salt. Whisk until it is dissolved. 8. Add the baking powder. Whisk until it is well incorporated into the batter. 9. Add the flours. Whisk until combined. There shouldn’t be many, if any lumps. 10. Allow the batter to rest while you prep the blueberry syrup and heat the skillet (over medium heat) or griddle (400 degrees). 11. For the syrup, rinse 2 cups of blueberries, plus extra for the pancakes. Add two cups of the berries to a small saucepan. 12. Add the juice of half the lemon to the blueberries along with 1 teaspoon granulated sugar. 13. Cook over medium heat until the blueberries burst and the liquid reduces to the thick syrup. 14. When the skillet/griddle is hot, coat with butter. Add a heaping 1/4 cup of the batter to the pan. Sprinkle with fresh blueberries. 15. Swiftly flip the pancakes once the edges set up. (The pancake will be impossible to flip until the edges are set. Look for the batter to by dull instead of shiny. Sometimes, you be able to see the edges browning but not always.) Cook until golden brown. 16. Top the pancakes with the blueberry syrup and enjoy.