Fluffy Ricotta Pancakes with Rosemary Cream and Basic Blueberry Sauce
Fancying up a basic fluffy ricotta pancake with rosemary cream and a basic blueberry compote. This one is inspired by a dish I had at a local brunch spot in pre-covid times. This is quickly becoming a favourite weekend at home brunch treat for us! I'm sure you will love it too!
Servings: 8 pancakes
Ingredients
- 2 Eggs, separated*
- 1 cup All Purpose Flour
- 1/2 tsp Baking Powder
- 1 tbsp Sugar
- 1/4 tsp Salt
- 1 cup Ricotta (if the ricotta has too much liquid, strain it before measuring)
- 3/4 cup Milk
- 1/2 tsp Vanilla Extract
- Butter/oil (for cooking)
For serving
- 1 tsp Bee Pollen
- Whipped Cream
- Maple Syrup
- Basic Blueberry Sauce (see recipe link below)
- Rosemary Cream (see recipe link below)
Instructions
- Mix your dry ingredients together in medium bowl: 1 cup flour, 1/2 tsp baking powder, 1 tbsp sugar and 1/4 tsp salt. Set aside.
- In a separate bowl, mix your wet ingredients together: 2 egg yolks, 1 cup ricotta, 3/4 cup milk, 1/2 tsp vanilla extract. Set aside.
- In a separate bowl, whip the 2 separated egg whites to form stiff peaks.*
- Add your dry ingredients to your wet ingredients and mix till just combined. It may still look a bit lumpy, that is ok.
- Slowly add a few tbsp of egg whites to the batter, fold in carefully. You want to be gentle when mixing so the egg whites don't deflate.
- Add in the remaining egg whites and gently fold in till just combined. Again, don't over mix. A few white streaks of egg white is fine.
- Heat a pan or griddle over medium heat, add a bit of butter or oil to the pan. When the pan is heated, pour about 1/2 cup of batter for each pancake. They will be quite thick, about 1/2 inch (about 1.5 cm).
- Cook on medium low heat till bubble start to pop on the surface, and the edge start to turn brown. Flip, and cook a few minutes more till done. The centre will still be a bit soft and custard like. You will need to adjust the heat so that it doesn't burn the outside of the pancake before the insides cook through.
- Serve immediately with a dollop of custard cream, blueberry sauce and drizzle of maple syrup. Optional, sprinkle some bee pollen and whipped cream on top.
Notes
*The pancakes can be made without separating and whipping the egg whites. Just mix the whole egg into the wet ingredients and continue on with the recipe. It will still be fluffy and delicious. Whipping the whites takes it to the next level of fluffiness though! :)