Recipe: Fluffy Lemon Blueberry Ricotta Pancakes
The first time I had these ricotta pancakes, I had it at a brunch place here in Toronto. I loved how flavourful the pancakes were, they were thick and dense and yet they had this spongy and fluffy quality to it as well. They were basically ricotta pancakes with a blueberry compote - no berries inside the actual pancake. But then I thought that I wanted to have a hint of lemon to it (just because I really wanted lemon pancakes too). So I decided they should get married and tadaaaa! Lemon and blueberries together 😁 I really wanted to cheer up weekend breakfasts and the lemon did exactly that. It's fresh, tangy, and sweet. Just the right medley you need to brighten our quarantining days.
I've always enjoyed recipes with ricotta. Ricotta is a fresh cheese that's light and milky in taste. It originated from Italy and it literally means "re-cooked". It could be made from any dairy source: cow, sheep, goat, or even buffalo. Since it's re-cooked, it's basically the whey cooked again. This then gives it they grainy and curdled texture. The cooled curds are now the fresh ricotta cheese. And yes, technically you can make your own at home. I just like supporting our local Italian deli here in our hood - they make it fresh daily! This cheese just give the pancakes such a milky flavour with a such depth and denseness. Don't worry, the baking soda and powder will help this pancake be fluffy.
2 cups all-purpose flour
1 tbsp baking powder
2 1/4 tbsp sugar
1/4 tsp salt
1 cup milk, room temperature
1/2 cup fresh ricotta cheese (store-bought tubs are fine)
2-3 tsp lemon (usually the zest from 1 lemon)
2 tbsp lemon juice
*You can dump all the wet ingredients together if you want. I just wanted to create extra leavening with the whipped egg white. Plus, it also create a nice crust.
**Having lemon ricotta pancakes alone is a treat. It's sweet and refreshing. You can serve these as is and leave out the berries altogether. You won't be disappointed. And, you can also smear some Nutella on it. Yummmms.
***BE PATIENT. Do not keep flipping the pancakes. With regular pancake batters, you'll know immediately when you can flip because there are little air pockets popping on the surface. Since this has ricotta in it, the dairy content is much higher. So the pockets won't go crazy bubbling as it normally should - it's basically in heavy-lifting mode for the pockets. So just be patient and let the 3 minutes roll out. I know, it's hard. But you'll reap the rewards soon.
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