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Blueberry Ricotta Pancakes

September 16, 2010

Since I had some ricotta left over after making the spinach ricotta gnocchi, I decided to put it to use and made these incredibly light and airy pancakes.  The texture of these pancakes is unlike any I’ve made before….they were so delicate but at the same time had a subliminal cheesecake quality thanks to the ricotta.  The fluffiness was probably due to the addition and gentle incorporation of whisked egg whites into the batter, which is well worth whipping out the electric mixer for….and be very careful not to deflate the batter by overmixing it! Enjoy them as soon as they come off the pan…they are not nearly as delicious when left to sit out.

Blueberry Ricotta Pancakes

adapted from Williams Sonoma

(Recipe was cut down, this version makes 5 large or 6 medium pancakes)

  • 1/3 cup ricotta
  • 1/3 cup milk
  • 1 egg, separated
  • 1/12 cup sugar
  • ½ cup cake flour (or ½ Tb corn starch & ½ cup flour)
  • 1/3 Tb baking powder
  • pinch salt

1) In a large bowl, whisk ricotta, milk, egg yolks, and sugar until smooth. 

2) Sift together the flour, baking powder & salt over the ricotta mixture.  Stir with wooden spoon till just combined.

3) Beat egg whites until soft peaks form (in a seperate bowl).

4) Fold in 1/3 of the egg whites into the ricotta mixture (use spatula).  Once incorporated, very gently fold in the remaining egg whites.

5) Preheat griddle over medium heat.  Spray with nonstick cooking spray or brush with butter.  Ladle 1/3 cup batter per pancake.  Cook till bubbles form on top, 1-2 minutes.  Flip and cook for another minute till pancakes are golden.

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2 Comments leave one →
  1. October 6, 2010 9:46 am

    This looks delicious! May have to try it this weekend.

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