Ricotta Pancakes With Blueberry Sauce Food

LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE

Steps:

• Mix 2 tablespoons lemon juice and cornstarch together in a bowl until cornstarch dissolves.
• Stir blueberries and 3 tablespoons sugar in a saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes. Pour cornstarch mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover saucepan and remove from heat.
• Whisk ricotta cheese, milk, eggs, sugar, juice from 1 lemon, lemon zest, nutmeg, and salt together in a bowl until well blended. Add flour and baking powder; whisk to combine.
• Heat a lightly oiled griddle or skillet over medium-high heat. Drop batter in 1/4 cup portions onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Top pancakes with blueberry sauce.

FLUFFY AND DECADENT BLUEBERRY-RICOTTA PANCAKES

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.

BLUEBERRY RICOTTA PANCAKES

Steps:

• Sift all the dry ingredients into a large bowl: flour, baking powder, baking soda, and sugar.
• In a separate bowl, combine the eggs, buttermilk, and ricotta cheese.
• Pour the buttermilk mixture into the dry ingredients. Then stir in the fresh blueberries.
• Heat a pan with olive oil over medium-high heat and cook the pancakes until golden brown on each side.

LEMON BLUEBERRY RICOTTA PANCAKES

Steps:

• Put the flour, baking powder and salt in a mixing bowl and stir to combine. Set aside.
• Combine the buttermilk, oil, vanilla and eggs in another bowl and whisk. Add the ricotta, granulated sugar and lemon zest and gently stir with the whisk until evenly combined.
• Add the flour mixture to the bowl with the buttermilk mixture. Fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not overmix the batter.
• Heat 1/4 teaspoon of vegetable oil in a large nonstick pan. Using a ladle, pour the batter onto the pan, forming one pancake that is 3 to 4 inches in diameter; add a second pancake. Drop 4 to 5 blueberries onto each pancake and press lightly using your fingers. Cook until the edges begin to dry and puff up and little air bubbles begin to appear over the top surface of the pancakes, about 2 1/2 minutes. Flip the pancakes over and continue to cook for another minute or so until done. Continue with the remaining batter.
• Serve with extra blueberries and maple syrup. Dust with confectioners' sugar.

RICOTTA PANCAKES WITH BLUEBERRY SAUCE

Steps:

• In a small saucepan over medium heat, cook blueberries, 2 tablespoons water, 1 tablespoon sugar, the lemon zest, and cinnamon, stirring frequently, until syrupy, about 5 minutes. Remove from heat.
• Blend egg yolks and ricotta in a food processor until smooth. Add milk, flour, remaining 2 teaspoons sugar, baking powder, and salt, and process until completely blended. Pour into a mixing bowl.
• Beat egg whites in another bowl until stiff peaks form; fold gently into batter.
• Heat oil in a large nonstick skillet over medium-low heat. Pour batter into skillet by the quarter cup. Cook until tops are bubbly and dry-looking, about 4 minutes; turn and cook until golden brown, about 4 minutes more. Serve with blueberry sauce. Garnish with berries, if desired.

LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE

Steps:

• Blueberry Sauce: In a small bowl, combine the lemon juice and cornstarch and set aside.
• In a medium saucepan, combine the blueberries, sugar, and water and bring to a boil over medium to high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture. Stir until the sauce thickens slightly. Cover to keep warm and set aside.
• Pancakes: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
• In a medium sized bowl, whisk together ricotta cheese, egg, egg whites, lemon juice, lemon zest, and oil. Gently fold the wet mixture into the dry mixture until the flour disappears. Don't over mix and the batter will be thick.
• Heat a griddle or nonstick pan over medium heat. Spray with cooking spray. Take about 1/3 cup of pancake batter and drop onto griddle. Cooking for about 2 minutes on the bottom side and flipping when golden brown. Flip and cook on the other side for 2 more minutes. Continue to use up the batter until gone. Serve warm with blueberry sauce.
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LEMON RICOTTA PANCAKES WITH WARM BLUEBERRY COMPOTE

Steps:

• For the blueberry compote, in a saute pan, combine the blueberries, cornstarch, 1 cup sugar, water, lemon curd, orange juice, and a pinch of salt. Gently cook over medium heat until the blueberries are tender but not broken down, and the mixture simmers and thickens. Remove from the heat; stir in the butter and vanilla. Set aside to cool slightly.
• For the pancakes, in a medium bowl, sift the flour, baking powder, salt, and sugar. Stir in lemon zest. Set aside. In a large bowl, mix the egg yolks and the cheese. Fold in the dry ingredients alternately with the milk. In a separate bowl, whip the egg whites until medium-stiff peaks form. Fold into the batter.
• To complete the recipe, heat a buttered nonstick skillet or griddle over medium-high heat or to 350ºF (water drops on the skillet should skitter or sizzle when hot). For each pancake, pour 1/4 to 1/3 cup batter and cook until bubbles form on top. Turn and cook until the bottom is golden brown and the pancake is cooked through.
• To serve, stack three pancakes on each plate with a dollop of the remaining prepared lemon curd between pancakes. Sprinkle with confectioner's sugar and pour compote over the pancakes.