Blueberry Ricotta Pancakes

There’s just something about ricotta pancakes that I am powerless to resist. If I see some on a brunch menu, the deal is sealed. It doesn’t matter what kind of tasty omelettes or fancy Benedicts they offer – I’ll only have eyes for those pancakes.

These are light and fluffy, as any good flapjack should be, but something indescribable happens when you add ricotta into the mix. Not only does it lend an unparalleled richness in flavor, it also ensures a moist interior and delightfully browned edges. A splash of fresh lemon brightens it up, while a bursting blueberry compote adds a touch of fruity sweetness…making it pretty much the most amazing pancake everrrrrrrrrrrrrrr.

Another winning recipe from chef Valerie Aikman-Smith’s Citrus – a home-run of a cookbook that includes new family faves such as Pan-fried scallops with smoky tangerine + jalapeño relish, and a lush Clementine Curd – I wasn’t at all surprised by its complete and utter deliciousness.

These are easy to whip up on a lazy Sunday morning – just throw everything in the blender, fire up a cast-iron griddle, toss your bluebs in a skillet and it’s pancake time.

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Blueberry Ricotta Pancakes

These are seriously in the running for the best pancakes I've ever had. They're light and fluffy, and the ricotta adds a richness and a slight crisp to the edges that you won't find in your typical buttermilk flapjacks. Throw everything in the blender and pour directly onto a hot, buttered griddle, and you're in biz!

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Courses

Brunch

Servings

MetricUS Imperial

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/3 cup light brown sugar
• 2 eggs
• 1/2 cup whole milk
• 1 1/2 cups whole-milk ricotta
• 1 tsp vanilla
• zest + juice of 1 lemon
• 1 cup blueberries
• butter for greasing the griddle

Courses Brunch Servings MetricUS Imperial Ingredients 1 cup all-purpose flour 1 tsp baking powder 1/3 cup light brown sugar 2 eggs 1/2 cup whole milk 1 1/2 cups whole-milk ricotta 1 tsp vanilla zest + juice of 1 lemon 1 cup blueberries butter for greasing the griddle

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Instructions

1. In a blender, blend the flour, baking powder, brown sugar, eggs, milk, ricotta, vanilla and lemon zest until smooth.
2. In a bowl, mash half the blueberries with a fork until broken up, then pour into the batter and mix to combine.
3. In a small saucepan over medium heat, cook the remaining blueberries for a couple/few minutes, until heated through, mashing here and there with a spatula, leaving some berries whole, until it's the consistency of a compote (chunky jam). Remove from heat and set aside.
4. Heat a cast-iron griddle or frying pan over medium heat. When it's hot, add a little dab of butter and coat the pan evenly.
5. Working in batches, pour about 1/4 cup of batter for each pancake. Cook until small bubbles appear on the surface (about 2 minutes), then flip with a spatula. The top should be golden. Cook another couple minutes until the other side is golden and the pancake is cooked through.
6. Put the finished pancakes on a large plate and cover with a clean kitchen towel to keep warm while you finish the rest (or in my case, just transfer them straight from the griddle into the hungry mouths of three little boys).
7. Plate your pancakes and top with a couple spoonfuls of your blueberry compote.