This recipe is a perfect marriage of the Polish and American in me. I know I am using Ricotta which does not sound Polish at all but it is just a substitute for a good old farmers cheese or white cheese. On the other hand I do not think that anyone will argue that there is nothing more American than pancakes. These pancakes are exceptional since the blueberries soften while being cooked and make them sweet enough that you can skip the syrup. Please skip the syrup at least on the first bite, after you can add whatever you want even Ketchup.
You will need: 1cup of flour, 1 cup of blueberries (fresh or frozen), 1/2 cup of milk, 1/2 cup ricotta, 3tbs sugar, 1 egg, 1/2 tsp baking powder, 1/4 tsp salt, 1/4 tsp vanilla.
Separate the egg.
Place the egg yolk in a medium bowl.
add milk (I am using skim but you can use whatever kind you have).
Ricotta cheese (usually found close to the sour cream in your grocery store)
I usually mix them at this moment but if you are super lazy (like on sunday morning) you can wait for the next three ingredients.
Here comes sugar,
vanilla
and salt.
Mix everything well together.
Swift together flower and baking powder. Some people have specific fancy shmancy kitchen gadgets for sifting but I use a regular strainer.
add the dry mix to the wet mix.
mix well.
Now lets beat the egg whites shell we?
I usually beat them to soft peaks meaning they stand on their own but when I move the bowl they also move. On a extremely bad day I may beat them to stiff peaks meaning I can hold the bowl over my head and not a drop will fall. I am always weary of this part.
add to the mixture.
Fold over the egg whites into the mixture. Do not mix but just move the mixture over itself about 3 times.
When finished the mixture will be fluffy but you will still see patches of egg whites, don’t worry about them.
we have not forgoten about the blueberries, or eaten them all.
Met butter or oil in the pan, make sure the pan is warm. Drop the mixture into the pan. Personally I like my pan on medium, yes they cook longer but I do not need to worry about the butter getting brown or the pancakes burning.
at this moment we add the blueberries by placing them on the batter. You can add as many as you want to.
Flip them over, cook for another 1-2 minutes (depending on the heat).
Open wide… Ahhh…. I think I can these can easily replace my lavender strawberry oatmeal for breakfast. This recipe yelds about 12 smaller pancakes so be prepared to double it up. Do not get the neighborhood children used to these or you will never ever get rid of them, trust me on that one.
