Hello lovely Love Day readers, I come with breakfast for the hungry heart, and while I’ll admit these aren’t these aren’t the fastest pancakes you’ll ever try, they may very well be the most special. Make a stack of these for a loved one and they will know that they are precious to you and worth dirtying a few extra bowls for. They’re light as air, delicate, crisp on the edges and elevated by a hint of lemon zest, so you can eat a bunch and not feel so heavy you couldn’t later do some *ahem* athletics, should you so desire. Which is important. *chases after 11-month-old*
Do you ever go through the trouble of making breakfast for someone you love? I do…. but not usually on a holiday exactly ’cause who needs that kind of pressure, right? On the other hand, the batter can absolutely be made the night before and griddled up the next morning, so the more organized among us can start the day on an impressive note. I’m not usually this organized, but it’s possible… we used to make huge multi-kilogram batches at work for the breakfast crew to use for the next few days, and it stayed lovely and fluffy throughout. Accordingly, this recipe scales up well if you need to feed a crowd.
The blueberry sauce can also be made with other berries like blackberries, raspberries or strawbs, we just love blueberries a lot around here, and they pair dreamily with the lemony ricotta.
Ricotta Pancakes & Blueberry Compote
Makes enough for 4 people. Can make the batter a day ahead. Can freeze cooked pancakes for 1 month.
- 1 stick butter / 113 g
- 1 ¾ cups whole milk / 416 g
- 2 cups all purpose flour / 262 g
- 1 ½ tsp baking powder / 8 g
- 1 ¼ teaspoon fine sea salt / 8 g
- 4 large egg yolks / 80 g
- 5 tsp sugar / 20 g
- 4 large egg whites / 120 g
- 5 tsp sugar / 20 g
- 1 cup full-fat ricotta cheese / 250 g
- 1 tsp vanilla extract
- zest of ½ lemon
- 2 cups blueberries / 1 pint / 350 – 400 g
- 3 tbsp sugar / 36 g
- 1 tsp cornstarch
Set a large bowl on top of a damp towel to hold it steady, and whisk the egg yolks with 5 teaspoons of sugar until thick and lightened in colour slightly.
Heat the milk and butter in a saucepan over medium heat until the butter is melted and the milk is steamy. Slowly whisk the hot milk into the yolks to temper them. Then, set the bowl over an ice bath to cool.
Sift the flour, salt and baking powder together and set aside.
Whip the egg whites in a large bowl with the 5 teaspoons of sugar to stiff peaks and set aside.
Mix the ricotta, vanilla and lemon zest together. Set aside.
When milk mixture is cooled, add the flour and whisk the batter until just blended.
Mix in one third of the egg whites without worrying about deflating the egg whites – just bash it all together to lighten the batter. Then, gently fold in the next third of the egg whites, and then the last third, leaving a few streaks is ok at this point too.
Lastly, add about ½ cup of batter to the ricotta bowl and stir it up to loosen the cheese, then fold it back into the main batter. Done!
Well, almost done. Now, it’s time to fry – preheat a large skillet (cast iron is ideal) to medium-low heat, and drop a tiny bit of butter in it when it’s hot and swirl it all around. Spoon out your pancakes and flip when the tops are bubbly and edges are set. These cook very easily and shouldn’t need any time in a low oven, but you can keep them warm there if you want, at about 250℉ until ready to serve.
For Blueberry Compote:
Heat blueberries gently in a saucepan on medium-low heat until they start to release their juices. Mix the sugar and cornstarch together in a small bowl until uniform, and stir the mix into the berries. Bring up to a simmer and cook just until the juices thicken, then take off the heat.