Ricotta Pancakes with Brown Butter-Maple Syrup and Blueberry Compote

3 Reviews
ADD YOUR REVIEW
Photo: Hector Sanchez 
Hands-on Time:
25 Mins
Total Time:
40 Mins
Yield:
Serves 4
By John Hall and John Hall
May 2016
RECIPE BY Southern Living

The welcome addition of ricotta in these fluffy flapjacks give a light and airy texture like you won't believe. Serve with maple syrup and Blueberry Compote.

Ingredients

  • PANCAKES
  • 1 1/2 cups (6 oz.) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1 1/2 cups buttermilk
  • 2 large eggs, separated
  • 1 tablespoon lemon zest
  • 1/3 cup whole milk ricotta cheese
  • Butter for greasing griddle
  • BROWN BUTTER-MAPLE SYRUP
  • 4 ounces (1/2 cup) salted butter, diced
  • 1/4 cup maple syrup
  • Blueberry Compote

How to Make It

Step 1

Prepare Pancakes: Stir together first 4 ingredients in a large bowl. Whisk buttermilk, egg yolks, and zest in a medium bowl. Stir buttermilk mixture into flour mixture. Gently stir in ricotta cheese.

Step 2

Beat egg whites at high speed with an electric mixer until soft peaks form. Gently fold egg whites into batter.

Step 3

Heat a nonstick griddle or 12-inch nonstick skillet over medium. When hot (350°F), coat lightly with butter. Drop batter by 1/2-cupfuls onto griddle, and cook until pancakes are browned on the bottom and edges begin to look dry, about 4 minutes. Turn with a wide spatula, and cook until set in the middle, about 4 more minutes. Wipe griddle clean; coat with more butter, and repeat with remaining batter. Keep warm in a single layer on a baking sheet in a 200°F oven for up to 15 minutes.

Step 4

Prepare Brown Butter-Maple Syrup: Heat 1/2 cup butter in a small saucepan over medium, stirring often, about 10 minutes. (The butter will foam; when the foam subsides, little brown flakes will appear.) Remove from heat, and whisk in maple syrup. Serve with pancakes and Blueberry Compote.

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Ratings & Reviews

Some damn good pancakes

alemmom
March 26, 2017
So I just made the pancakes as I only had the ingredients on hand. The pancakes were light and fluffy. The taste/flavor is great! It may not need the syrup, but I personally lean toward less sweet than more sweet. If you don't have a power whisk or kitchenaid mixer, hand whisking the egg whites may be tiring, but this recipe is so worth it.

Delicious!

FluffyUnicorn
June 11, 2016
Even if I don't have time to make the pancakes from scratch -- the blueberry compote and brown butter syrup send my Aunt Jemima pancakes over edge wonderful!

Delicious

ald0ra
May 30, 2016
I tried it this sunday morning for breakfast and I never had so fluffy pancakes before. It's worth the effort of beating the eggwhite separately and folding it in. Great recipe!