Lemon Ricotta Pancakes with Blueberry Syrup
Four eggs separated, the whites whipped to stiff peaks and folded through a ricotta and lemon zest batter with only half a cup of flour in it. Custardy in the middle, barely sweet, and served under a ten-minute blueberry syrup.
Ingredients
For the Pancakes
- 4 large eggs separated
- 1 1/3 cups whole milk ricotta drained if watery
- 2 tablespoons granulated sugar
- 1 1/2 tablespoons lemon zest freshly grated, about 2 lemons
- 1/2 cup all-purpose flour
- 1 pinch kosher salt for the egg whites
- 2 tablespoons melted butter for brushing the griddle
For the Blueberry Syrup
- 2 cups blueberries fresh or frozen
- 1/3 cup granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice freshly squeezed
- 1 pinch kosher salt
Equipment
- Griddle or heavy skillet
- Electric mixer
- Wire rack
Instructions
Make the Blueberry Syrup
- First, combine the blueberries, sugar, water, lemon juice and salt in a small pot over medium heat. Bring to a simmer, stirring until the sugar dissolves, and cook for 8 to 10 minutes, until the berries have burst and the liquid has thickened slightly.
- For a smooth syrup, blend it and strain out the skins. For a chunkier compote, crush some of the berries against the side of the pot and leave the rest whole. Keep it warm while you cook the pancakes.
Mix and Fold the Batter
- Next, whisk the egg yolks, ricotta, sugar and lemon zest together in a large bowl. Add the flour and stir only until it disappears.
- Then beat the egg whites with a pinch of salt in a clean, dry bowl until they hold stiff peaks. Any trace of yolk or fat will stop them foaming.
- After that, whisk about a quarter of the whites into the ricotta mixture to loosen it, then fold in the rest with a spatula, turning the bowl and cutting down through the middle. Stop while the batter still looks streaky and holds soft ridges.
Cook the Pancakes
- Heat a griddle over medium until a drop of water skitters across the surface, then brush it with melted butter. Working in batches, pour the batter on in 1/3 cup measures and cook for 1 to 2 minutes a side, until golden, buttering the griddle again between batches. Flip only once the whole outer edge looks matte and set.
- Finally, move the cooked pancakes to a wire rack set over a baking sheet and hold them in a 200 degree F oven while you finish the rest. Serve with the warm blueberry syrup.
Notes
Makes about 8 pancakes at 1/3 cup each, which is two generous servings.
Ricotta: whole milk, not part skim. If it pools liquid in the tub, drain it in a sieve for 20 minutes first.
The whites: no trace of yolk, a clean dry bowl, and fold rather than stir. Whisk a quarter of the whites in first to loosen the base, then fold the rest gently. A properly folded batter looks streaky and holds soft ridges.
Griddle: medium heat only. Wait until the whole outer edge looks matte and set before flipping, keep the pancakes to about 4 inches, and slide the spatula under the center.
Holding: a wire rack in a 200 degree F oven. Stacked on a plate they steam each other soft.
Storage: 3 days refrigerated flat with parchment between the layers, or 2 months frozen. Reheat at 350 degrees F for 6 to 8 minutes, never in the microwave.
Syrup: keeps a week refrigerated and 3 months frozen. Frozen berries need no thawing.
Nutrition values are an estimate.
Adapted from Gourmet.
Nutrition
Serving: 1serving with syrup | Calories: 830kcal | Carbohydrates: 88g | Protein: 32g | Fat: 40g | Saturated Fat: 22g | Cholesterol: 420mg | Sodium: 320mg | Potassium: 400mg | Fiber: 4g | Sugar: 58g