Ricotta pancakes so light and tender, you will wonder why you haven’t made them before now. They are perfect for an “anytime breakfast”!
This week marks the one-year anniversary of quarantining for most Americans. I have a hunch that a lot of folks will be seeking out comfort food as the date approaches. Being reminded of how bad things were, and how fast it all happened, especially for those living in NYC, will most definitely increase anxiety levels for a lot of people. If you’re like me, you crave Breakfast For Dinner whenever you feel exhausted or overwhelmed. More specifically, I like to make a dish of scrambled eggs, but I always need something sweet to accompany it, like Nutella Scones. That’s where these fluffy Ricotta Pancakes with Blueberry Sauce enter the picture.
As I reflect on this past year, I feel very thankful that my husband and I have weathered it together. Couples don’t sign up for a year or more of quarantining when they get together, but so many of us have had to figure out a “stay home” lifestyle that works for everyone involved. Despite everything, I think Mr. K and I have done really well. Granted, we don’t have kids, so that makes things much easier. If anything, I think spending so much more time together this past year, as well as experiencing so much loss and sadness, has made us a stronger couple. Our bond has deepened, and I am very grateful for that aspect of what is otherwise a shitty situation. But, I miss my friends so much. Just thinking about the prospect of taking a future trip with my girlfriends gives me so much optimism. Here’s hoping it can happen before 2022!
I first tasted ricotta pancakes at one of Danny Meyers’ restaurants over a decade ago. I thought I had stumbled across a new breakfast item – what were these pillowy and airy bites of goodness that I was tasting? The addition of ricotta to the pancakes adds moisture while at the same time making them light and delicate. I decided then and there that ricotta pancakes would be added to my cooking rotation. This particular recipe is inspired by one I found in Gourmet magazine. Beating the egg whites separately is key, as this creates the air in the pancakes. Be sure to gently fold them in so as not to deflate the air. You can add any type of fruit mixture, but I love blueberries with my pancakes. As noted, the powdered sugar is completely optional, but I add a light dusting, as these pancakes are not too sweet. Try them and let me know what you think; they just might become one of your favorite breakfast items!
Have a great week, and be good to yourselves.
Ricotta Pancakes with Blueberry Sauce
For the blueberry sauce
- 1 pint blueberries
- 1 tbsp water
- 2 tbsp sugar
- 1/2 tsp ground cinnamon
- 1 tsp lemon juice
For the pancakes
- 4 large eggs separated
- 1 1/4 cups ricotta
- 1 1/2 tbsp sugar
- 1/2 cup all-purpose flour
- Melted butter for brushing the pan
- Powdered sugar for dusting (optional)
- Combine blueberries, water, sugar, cinnamon, and lemon juice in a small saucepan. Cook over medium heat for about 15 minutes, stirring every few minutes. Set aside and keep warm.
- In a bowl whisk together the egg yolks, ricotta, and sugar. Add the flour, and stir the mixture until it is just combined (do not over-stir).
- Using 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. Using a rubber spatula, fold in the remaining whites gently but thoroughly.
- Heat a large skillet over moderately high heat, and brush some of the melted butter on the pan. Working in batches, pour the batter onto pan by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the pan with some of the melted butter as necessary. If using powdered sugar, lightly dust over pancakes.
- Transfer the pancakes as they are cooked to a baking sheet, and once finished, place baking sheet in oven to keep them warm if not eating immediately.