Ricotta Pancakes with Blueberry Compote and Vanilla Cream
Lazy Sunday mornings. Rain pattering softly against the glass of the window. You know what you need for breakfast? Pancakes.
Pancakes are actually very simple things to make. It can be as involved or as easy as you want. Now, I like a certain texture to my pancakes (fluffy) and there are a couple more steps than just mix wet and dry. But let me assure you, the results are completely worth it.
Prep time: 15 min
Cook time: 15 min
1 cup flour
2 tbsp sugar (optional)
1 cup milk
1 cup ricotta
Separate your eggs and whisk the egg whites to stiff peaks.
In a separate bowl, mix your flour, sugar, egg yolk and milk. It may be a bit lumpy, but that’s alright. Better lumpy than over-mixed.
Fold in the egg whites, then the ricotta.
Add a pat of butter in a pan over medium heat – I find that high heat works too, but you have to be better at flipping pancakes cause the batter will be a little wet – and spoon out your batter. Once bubbles start appearing and the sides are set, simply slide your spatula under the pancake and flip! Once you see some browning, you can take it off and continue with the rest.
This recipe has no quantities, because it’s really hard to mess up. I just put some frozen blueberries in a pot, squeeze half a lemon over it, and add a couple of tablespoons of sugar into the pot. The lemon juice helps thaw out the blueberries and gives a more even heating, and then the liquid from the blueberries give you the sauce. Cook to your desired thin-ness – it will thicken upon cooling – and serve.
For the Vanilla Cream, it’s really just vanilla and some sugar mixed in with cream.
Dead simple, and a great brunch to have by your window, warm under a blanket.
Tammi is a glutton and food nerd. She believes in food as an experiential journey, and loves learning the stories and culture behind the food. Eat. All. The. Food.