I am terrible at making pancakes. I always burn them (see the burnt edges below...) and they are never as good as when I get them in restaurant or really when anyone else makes them. I thought by trying some ricotta pancakes maybe I could break my pancake curse, since fresh ricotta makes everything it touches delicious. I think I did break the curse with these pancakes, even though they are a tiny bit burnt. The ricotta makes them a bit creamier and the step of whipping egg whites separately really lightens these up.
1 and 1/2 cups all purpose flour
1/4 cup cornmeal
1/4 cup of sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups milk
juice of 1 Meyer lemon (or regular lemon)
zest of 1 Meyer lemon (or regular lemon)
2 large eggs separated
1/2 cup fresh ricotta plus more for serving
1 - 2 cups blueberries, either fresh or defrosted frozen (I like to use frozen wild blueberries)
- In a medium bowl whisk together the dry ingredients.
- In another medium bowl, whisk together the milk, lemon juice and rind, egg yolks and ricotta.
- Combine the wet and dry ingredients and mix until just combined.
- In a small bowl whisk the egg whites until frothy, fold into the pancake mixture.
- Heat a large skillet over medium low heat and brush with butter or oil.
- Drop about a 1/4 cup of batter onto the skillet and then sprinkle in some blueberries.
- Cook until edges bubble and then flip - cooking about 2 minutes a side.
- You can keep these warm on a cookie sheet in a 225 degree oven.
- Serve with syrup, more blueberries and/or some lightly sweetened ricotta.