Wednesday, March 3, 2010
ricotta pancakes with blueberry sauce
For breakfast this past weekend I made ricotta pancakes with blueberry sauce for breakfast. The kids and my husband said that they turned out great. Next time I will have to make a double batch, this did not make nearly enough. I had to give them a blueberry muffin on the side.
Makes about twelve 3- to 4-inch pancakes.
For the pancakes
4 large eggs, separated
1 1/3 cups ricotta
1 1/2 tablespoons sugar
1 teaspoon vanilla
1/2 cup all-purpose flour
Melted butter for brushing the griddle
In a bowl whisk together the egg yolks, the ricotta, the sugar, and vanilla, add the flour, and stir the mixture until it is just combined.
In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks. Fold about one fourth of the whites into the ricotta mixture, then fold in the remaining whites gently but thoroughly.
Heat a griddle over moderately medium heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary.
2-1/2 cups fresh blueberries
1/3 cup sugar
1/2 cup fresh orange juice
1 tablespoon cornstarch
2 teaspoons fresh lemon juice
In a medium size pan combine the berries, sugar and 1/4 cup of the juice. Heat over medium heat and cook until the berries start to burst.
In a small bolw combine 1/4 cup of the orange juice and the cornstartch. Mix until the starch has dissolved. Add to the blueberry mixture and cook for one minute.
Reduce the heat and add the lemon juice to the mixture. Continue to cook for about 10 minutes.
Serve warm over pancakes.