FLUFFY AND DECADENT BLUEBERRY-RICOTTA PANCAKES
These are our favorite pancakes because they are light and fluffy and have a fresh berry flavor. I learned this recipe while working for Chef Neal Fraser in Los Angeles. The secret is folding in whipped egg whites. The airy whites literally lift the batter and make the pancakes eat like fluffy clouds. This egg white technique can be applied to any pancake recipe.
Provided by Jet Tila
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large bowl, whisk the egg yolks with the milk, sugar and vanilla until well combined. Add the flour, baking powder and salt. Whisk until just combined--do not overmix; small flour lumps are okay. Gently fold in the ricotta cheese until just barely combined. Again, some ricotta clumps are okay.
- In a separate bowl, using an electric mixer with the whisk attachment, beat the egg whites and cream of tartar (if using) at medium speed until frothy. Then switch to high speed and beat until soft peaks form, 4 to 6 minutes. Gently fold the egg whites into the batter until just combined.
- Heat a griddle over medium heat and give it a 3-second spray with nonstick spray to coat. Dip a 2-ounce (56-g) ladle into the batter and ladle onto the griddle. Be sure to leave enough space between the pancakes to get your spatula in there to flip. Cook over medium heat until the bottoms are golden brown and the pancakes are just beginning to set, 1 to 2 minutes. Sprinkle each pancake with a few blueberries, pressing them in gently. Flip over and continue to cook until golden on the second side. Remove from the heat and repeat with the remaining batter. Serve with maple syrup and butter.
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Shanta Debnath
[email protected]I highly recommend trying these blueberry ricotta pancakes. You won't be disappointed.
Mahabub islam Kajol
[email protected]These pancakes are a great way to start your day.
William Thomas
[email protected]I like to add a dollop of whipped cream to my pancakes for an extra special treat.
Zeenat Tooba
[email protected]These pancakes are best served warm with butter and syrup.
Favour Official
[email protected]I've made these pancakes several times and they're always a hit. They're a family favorite.
Christiana Moodley
[email protected]These pancakes are a little time-consuming to make, but they're worth the effort.
Michel Kazan
[email protected]I'm not a huge fan of ricotta cheese, but I really enjoyed these pancakes. The blueberry filling is amazing.
Aqeeljan Khan12345
[email protected]These pancakes are perfect for a special occasion breakfast or brunch.
daniel Lukyamuzi
[email protected]I made these pancakes for my kids and they loved them. They're a great way to get kids to eat their fruit.
Kyra Reinard
[email protected]These pancakes are a great way to use up leftover ricotta cheese.
DrAgha Jee
[email protected]The blueberry ricotta filling is the star of the show in these pancakes. It's so creamy and flavorful.
Usman mahar
[email protected]I love how fluffy these pancakes are. They're perfect for a weekend breakfast.
Michael Townlee
[email protected]These pancakes were easy to make and they turned out great. I will definitely be making them again.
Shanaz Haq
[email protected]I found the pancakes to be a little dry, but the blueberry ricotta filling was delicious.
Ivy Shrix
[email protected]These pancakes were a little too sweet for my taste, but they were still good.
Rosa Rojas (More_air)
[email protected]I love the combination of blueberries and ricotta in these pancakes. It's a perfect balance of sweet and tangy.
Ahmadullah Taraky
[email protected]These pancakes are so easy to make and they taste amazing. I will definitely be making them again.
Syed Afzal
[email protected]I made these pancakes for a brunch party and they were a huge success. Everyone loved them!
hamidi mujeeb
[email protected]These pancakes were a hit with my family! They were so light and fluffy, and the blueberry ricotta filling was delicious.