Lemon-Ricotta Blueberry Pancakes & Blueberry Syrup
I was browsing through some recipe magazines and ran across this pancake & syrup dish. Tried it out and had to share it! Dynamite Tasty Pancakes!
I was browsing through some recipe magazines and ran across this pancake & syrup dish. Tried it out and had to share it! Dynamite Tasty Pancakes!
- 1/2 teaspoon salt
- 1/2 cup all purpose flour
- 2 teaspoon lemon juice
- 4 large egg yolks
- 3 tablespoons granulated sugar
- 1/4 cup 2% milk
- 1 teaspoon lemon zest
- 2 tablespoons baking powder
- 1 cup ricotta cheese part skim
- 1 1/2 cup blueberries fresh or frozen
- syrup:
- 1 cup maple syrup pure
- 2 cup blueberries fresh or frozen for the syrup
- Carbohydrate 110.650536369259 g
- Cholesterol 5044.33 mg
- Fat 111.356616696651 g
- Fiber 3.83045600132544 g
- Protein 70.8148174073546 g
- Saturated Fat 40.5632250897775 g
- Serving Size 1 1 Serving (751g)
- Sodium 13226.2794379886 mg
- Sugar 106.820080367934 g
- Trans Fat 4.59099002693343 g
- Calories 1647 calories
Step-by-step
- TO MAKE THE SYRUP
- In a medium sauce pan combine blueberries, maple syrup & juice, bring to a boil and reduce heat. Simmer uncovered for 15 to 20 minutes or until blueberries become soft, stirring occasionally.
- Use potato masher to thoroughly mash blueberries. Set a fine-mesh sieve or a strainer lined with 100% cotton cheese cloth over a medium bowl. Pour blueberry pulp through sieve. Discard solids. Pour syrup into an air-tight storage container. Serve warm. Cover and refrigerate the remaining syrup for up to 1 week. Makes 16 (1 tbsp servings)
- TO MAKE THE PANCAKES
- In a large bowl combine flour, baking powder, and salt. In a medium bowl whisk together ricotta cheese, egg yolks, and sugar until well mixed. Add ricotta mixture to flour mixture, stir until smooth. Stir in milk. Fold in blueberries and lemon peel.
- In a small bowl beat egg whites with an electric mixer on high speed until stiff peaks form. Gently fold beaten egg whites into batter, leaving a few puffs of egg white. Do not over beat.
- For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skilled. Spread batter into a circle about 4 inches in diameter. Cook over medium heat for 1 to 2 minutes per side or until pancakes are golden brown, turning to second sides when surfaces are bubbly and edges are slightly dry. Serve immediately or keep warm in a loosely covered baking dish at 300°F. Serve with blueberry syrup
Mastering the Batter and the Boil
Folding whipped egg whites into a heavy ricotta base requires restraint, as aggressive stirring deflates the trapped air responsible for a light interior. Leave visible white streaks in the bowl before portioning the batter onto a 300-degree griddle. Simmering the syrup demands careful attention to heat control. Bringing maple syrup and berries to a rapid boil before reducing the flame breaks down cellular walls efficiently without scorching the natural sugars. Pressing the softened fruit through a fine-mesh sieve removes tough skins, yielding a smooth liquid.
Fresh Versus Frozen Dynamics
Utilizing fresh blueberries delivers plump fruit with intact structural integrity, whereas frozen berries release excess moisture during cooking. Thaw and drain frozen fruit thoroughly on paper towels before folding them into batter to prevent localized pockets of liquid. Chemical interaction between acid and dairy plays a crucial role here. Lemon juice reacts with baking powder to generate immediate carbon dioxide bubbles, while ricotta supplies milk solids that brown rapidly under moderate heat. Strain leftover syrup into an airtight container and store it safely for up to one week.
