Ricotta Pancakes with Blueberry Syrup
Vanilla Ricotta Pancakes topped with Blueberry Syrup, Vanilla Whipped Cream, and strawberries.
Ingredients
For the Blueberry Syrup:
- 1½ cups fresh or frozen blueberries
- ¼ cup granulated sugar
- ¼ cup water
- 1 tsp. cornstarch
For the Vanilla Ricotta Pancakes:
- 1 cup flour (120g)
- 1 tbsp. baking powder
- ¼ tsp. salt
- 1 tbsp. sugar
- 2 eggs
- 1 cup full fat ricotta cheese
- 2 tsp. vanilla extract
- ¼ cup whole milk
- 2 tbsp. melted butter (for the pancake batter)
- 2 tbsp. butter, for greasing the pan
- 2 cups strawberries, halved
For the Vanilla Whipped Cream
- 1 cup heavy cream
- 2 tsp. granulated sugar
- 1 tsp. vanilla extract
Instructions
- Begin by making the Blueberry Syrup: Put all the ingredients in a 3- quart saucepan, and simmer for 12 minutes or until thick and syrupy. Cover to keep warm until serving.
- Next, make the Vanilla Whipped Cream: In the bowl of an electric mixer with the whisk attachment, beat the heavy cream. Start on low speed, gradually increasing the speed. When the cream starts to thicken, add the vanilla and sugar. Beat until the cream is fluffy. I used a piping bag with a star tip to pipe on the cream, but you can just spoon it on, too. Chill the cream in the piping bag or the bowl until serving.
- Next, make the Vanilla Ricotta Pancakes: Sift together the flour, baking powder, salt, and sugar into a large mixing bowl.
- In a second bowl, beat together the eggs, milk, vanilla, and ricotta. Then stir this mixture into the flour mixture. Mix just until no flour streaks remain. Stir in the melted butter.
- Heat a nonstick skillet or griddle, and melt a teaspoon of butter. Depending on what size you want your pancakes, ladle the correct amount of batter onto the skillet. When bubbles appear, flip your pancakes. Add more butter, as necessary.
- Top pancakes with the Blueberry Syrup, Vanilla Whipped Cream, and strawberries.
Tried this recipe?Let us know how it was!