Blueberry-Ricotta Pancakes

These are our favorite pancakes because they are light and fluffy and have a fresh berry flavor.

 

Ingredients

• 3 large eggs, separated

• 1 1/2 cups (355 ml) milk

• 1/4 cup (50 g) sugar

• 1 tablespoon (15 ml) pure vanilla extract

• 2 cups (240 g) all-purpose flour

• 1 teaspoon baking powder

• 1 1/2 teaspoons (9 g) kosher salt

• 3/4 cup (185 g) ricotta cheese, drained in a coffee filter or fine-mesh sieve

• 1/4 teaspoon cream of tartar (optional)

• Nonstick cooking spray

• 1 pint (300 g) fresh blueberries or 2 cups (300 g) frozen blueberries, thawed

• Pure maple syrup, for serving

• Unsalted butter, for serving

Directions

1.  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.

2.  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.

3.  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.