Ricotta Pancakes with Brown Butter-Maple Syrup and Blueberry Compote
Photo: Hector Sanchez
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.
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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Delicious!
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
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!
Some damn good pancakes