Berry Pancakes With Ricotta Maple Syrup Recipes

FLUFFY AND DECADENT BLUEBERRY-RICOTTA PANCAKES

Steps:

• In a large bowl, whisk the egg yolks with the milk, sugar and vanilla until well combined. Add the flour, baking powder and salt. Whisk until just combined--do not overmix; small flour lumps are okay. Gently fold in the ricotta cheese until just barely combined. Again, some ricotta clumps are okay.
• In a separate bowl, using an electric mixer with the whisk attachment, beat the egg whites and cream of tartar (if using) at medium speed until frothy. Then switch to high speed and beat until soft peaks form, 4 to 6 minutes. Gently fold the egg whites into the batter until just combined.
• Heat a griddle over medium heat and give it a 3-second spray with nonstick spray to coat. Dip a 2-ounce (56-g) ladle into the batter and ladle onto the griddle. Be sure to leave enough space between the pancakes to get your spatula in there to flip. Cook over medium heat until the bottoms are golden brown and the pancakes are just beginning to set, 1 to 2 minutes. Sprinkle each pancake with a few blueberries, pressing them in gently. Flip over and continue to cook until golden on the second side. Remove from the heat and repeat with the remaining batter. Serve with maple syrup and butter.

BREAKFAST RICOTTA WITH BERRIES & MAPLE SYRUP

Steps:

• Melt the butter in a small saute pan over medium heat. Stir in the almonds and saute, tossing frequently, for 2 to 3 minutes, until the almonds are a golden brown. Sprinkle with the fleur de sel, add the maple syrup and keep warm.
• Meanwhile, combine the ricotta, honey and vanilla and divide it among breakfast plates. Surround the ricotta with the berries and spoon the almond and maple syrup mixture over the ricotta. Place a slice of toasted brioche on each plate and serve warm.
• Set a medium-meshed sieve over a deep bowl. Line the sieve with two double layers of cheesecloth and dampen the cheesecloth.
• Pour the milk and cream into a large stainless steel or enameled pot such as Le Creuset and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally (a full rolling boil means that the bubbles have expanded in the pot). Turn off the heat and stir in the vinegar. Allow the mixture to stand for one minute until it curdles.
• Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl, discarding the liquid as it collects in the bowl. Allow it to drain at room temperature for 20 to 25 minutes. The longer you let the mixture drain, the thicker it will be. Transfer the ricotta to another bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. Yield: about 2 cups

LEMON-BLUEBERRY-RICOTTA-BUTTERMILK PANCAKES WITH BLUEBERRY-CASSIS RELISH AND BLUEBERRY MAPLE SYRUP

Steps:

• For the syrup: In a medium saucepan add blueberries, maple syrup, sugar, cinnamon stick, and lemon zest. Bring to a simmer over low heat, and cook for about 15 minutes. Remove from the heat and chill overnight. Strain; serve warm or at room temperature.
• For the compote: Combine blueberries, sugar, butter, cinnamon stick and vanilla bean in a small saucepan and bring to a boil over high heat. Reduce heat and simmer to dissolve the sugar. Remove from the heat and stir in the cassis. Discard the vanilla bean and cinnamon stick. Serve at room temperature, folding in the chopped mint just before serving.
• For the pancakes: Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl and set aside. In a separate bowl, combine the egg yolks, oil, buttermilk, lemon zest and vanilla extract.
• Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix together until flour is just incorporated.
• In a small bowl, using a hand-held electric mixer, beat egg whites and cream of tartar until soft peaks form. Fold the egg whites into the batter just until incorporated. Let sit for 15 minutes, then gently fold in the blueberries.
• In a small bowl mix the ricotta and milk. Reserve for garnish.
• Preheat oven to 200 degrees F.
• Heat a nonstick pan or cast iron griddle over medium heat. Add a pat of butter and heat until the butter just begins to sizzle. Scoop a scant 1/4 cup of the batter into the pan or onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 1/2 minutes. Flip over and cook until the bottom is lightly golden brown, about 45 seconds. Remove to a baking sheet and keep warm in a low oven. Repeat with remaining batter. Serve with syrup and compote and garnish with a dollop of ricotta.

BERRY PANCAKES WITH RICOTTA & MAPLE SYRUP

Steps:

• 1. Working over a bowl, use a grater to zest the lemon, being careful not to remove any of the bitter white pith. Cut the zested lemon into wedges, and set them aside.
• 2. Add the raspberries to the bowl containing the lemon zest. Stir in 1/3 c sugar, gently crushing the raspberries with a wooden spoon. Set aside while making the pancake batter.
• 3. In a medium bowl, combine the flour, salt, 1 Tbsp sugar and baking powder. In another bowl, beat the ricotta cheese with milk and egg yolks. Add the flour mixture to the ricotta mixture, and stir until just combined. Let the batter sit for 10 minutes.
• 4. Beat the egg whites with a mixer until they hold soft peaks. Next gently fold the raspberries with their juices into the batter, then fold in the egg whites. (You want little clumps of whites in the batter. The important thing is not to overmix it.).
• 5. Heat a large nonstick skillet over moderately low heat. Melt 1/2 T butter at the center of the skillet, where you will spoon the batter.
• 6. Spoon the batter into the hot skillet, directly on the melted butter.
• 7. Cook each pancake until the bottom is golden brown and the bubbles on the surface begin to break, about 2 minutes. Using a spatula, flip the pancake quickly. Cook until golden brown, about 1 minute longer.
• 8. Serve finished pancake with maple syrup and lemon wedges.
• 9. Peaches and bananas work well in this recipe.

LEMON & RICOTTA PANCAKES WITH BLUEBERRY MAPLE SYRUP

Steps:

• Combine the ricotta, egg yolks and milk in a bowl. In a second bowl, whisk the egg whites to stiff peaks. Add the flour, baking powder, lemon zest and juice and a large pinch of salt to the ricotta mixture, then stir in a small spoonful of the egg whites. Fold in the remaining egg whites in batches using a large metal spoon until there are no big lumps (there should be a few smaller lumps of egg whites visible).
• Heat the oil in a large non-stick frying pan over a medium heat and add a couple of heaped tablespoons of the batter, carefully spreading it into a circle using the back of the spoon. Cook for 2-3 mins on each side until golden, transferring them to a plate and covering with a tea towel to keep warm as you go.
• To make the blueberry maple syrup, tip the blueberries and maple syrup into a small pan and warm gently over a low heat until the blueberries have completely burst, around 8-10 mins. Serve the pancakes in small stacks drizzled with the blueberry syrup.

BLUEBERRY RICOTTA PANCAKES

Steps:

• Separate eggs and whip the whites, set whites aside.
• Mix baking powder, salt, ricotta, milk, vanilla and flour together thouroughly.
• Gently fold in whites.
• Add frozen blueberries
• Put 1/4 cup or so on medium hot greased griddle.
• Flatten somewhat with spoon.
• Cook til lightly golden brown and turn once.
• Serve with real maple syrup.