Ricotta Pancakes with Blueberries

Over the last several weeks, Sarah and I have taken turns going on vacation. I visited the very lovely and blissfully cool and cloudy Oregon coast, while Sarah has been blazing through various Midwestern states. This has been great in many ways, but not so great for our blog which has been sadly neglected. We aim to post with greater frequency very soon! In the meantime, we offer up one of our new favorite breakfast treats.

These are light and ethereal pancakes, and the ricotta makes them surprisingly moist. We took advantage of the abundant blueberries that are in season, but they would also be excellent with frozen blueberries. In  fact, I can't wait to try this recipe which whatever berry I have on hand.

I tend to shy away from recipes that involve beating egg whites, but really it only takes an extra few minutes. If you have an electric mixer, it is seriously no big whoop. And it makes such a big difference in texture and lightness! Totally worth it. Try it, you'll see.

Ricotta Pancakes with Blueberries

adapted from Food & Wine

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 1/2 tsp kosher salt
• 3 eggs, separated
• 1 3/4 cups milk
• 2/3 cup ricotta cheese
• 1/4 cup sugar
• 1 tb pure vanilla extract
• unsalted butter, for the griddle
• 1 pint fresh blueberries

1. Whisk flour, baking powder, and salt together in a bowl.
2. In another bowl, whisk egg yolks, milk, ricotta, sugar, and vanilla. Combine wet and dry ingredients and mix until smooth.
3. Beat the egg whites until soft peaks form (watch that you don't over-beat it!) Fold into the batter.
4. Butter your griddle. For each pancake, pour about 1/4 cup of batter onto the griddle, being sure not to crowd your pancakes. Cook over medium-low heat for a couple of minutes, until bottoms are lightly golden. Press a few blueberries unto each pancake, and then flip. Cook a minute or so longer, until pancake is golden. Serve with maple syrup!