Ricotta Blueberry Pancakes with Grapefruit Zest

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If only I could have ricotta magically appear in my fridge right now, I would stop typing and make these delicious pancakes. But, there's no ricotta, the store seems soooo far away, the husband is running up in mountains, so all I'm left with are the memories of these fluffy and cheesy little cakes. Life is not always fair.

But sometimes it is, and it usually involves your house smelling like bacon and tea being prepared for you, as you stand over the stove flipping pancakes. 
I saw this recipe on Smitten Kitchen, and the first time I made these, I had no lemons. So I used grapefruit zest instead. It was so good, I just keep sticking with it. This last time I also used fancy wheat flour, and the texture and flavor were just as good.

Ricotta Pancakes with Blueberries and Grapefruit Zest
Makes about twelve 3- to 4-inch pancakes

4 large eggs, separated
1 1/3 cups ricotta
1 1/2 tablespoons sugar
1 1/2 tablespoons freshly grated grapefruit zest
1/2 cup all-purpose or wheat flour
handful of blueberries
Butter for the pan

1) In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined.

2) In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly. Then add your blueberries.

3) Heat a cast iron pan over low-medium heat and brush it with some of the melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. Transfer the pancakes to a heatproof platter and keep them warm in a preheated 200F oven until you're ready to serve.

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