Saturday, July 24, 2010
Blueberry Ricotta Pancakes
I am a very lucky girl. I married a guy who loves learning how to make cheese. I happen to love eating cheese. Works out well for me, huh?
I have been asking Dev to make a batch of fresh ricotta for a few days. I've seen several ricotta recipes on blogs and in magazines, and I prefer to use home made, because it is softer and sweeter than store bought ricotta.
I used the first of the batch on pizzas day before yesterday. This morning I used a little more to make something I've wanted to try for a long time- ricotta pancakes.
I saw a special on The Food Network about different chefs' favorite things to eat. On the breakfast episide, someone said they loved the ricotta pancakes at some fancy restaurant. I watched the process and figured there wasn't any rocket science involved and I could probably do just as well at home.
I started with my standard buttermilk pancake recipe.
I usually let the batter sit a few minutes while I plug in and heat up my electric griddle. Right before I was ready to ladle the batter on the grill, I added some ricotta cheese. I crumbled it in the batter in fairly small pieces. Then I cooked them like I normally do, adding fresh blueberries to each pancake before I flipped to the second side.
I didn't have any maple syrup, so I heated equal parts honey and butter and whisked them together until they were pale and light. I may never buy syrup again.
The pancakes were light and airy...and every once in a while you hit a little pocket of creamy ricotta cheese and a big, fat, juicy blueberry. The honey butter took it right over the top. What a great breakfast!
I think this would be good using almost any fruit...especially strawberries and sliced fresh peaches.
Anyhoo- you should try this immediately! Your family will thank you...