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Blueberry-Lemon Ricotta Pancakes with Blueberry Syrup

Source of Recipe

From "Back Around the Table" by David Venable


Recipe Introduction

"When we went on family vacations, my mom liked to hit the road early, usually before the sun came up. After a few hours of driving, we often stopped at a Howard Johnson's restaurant for breakfast. HoJo's was a popular chain that dotted America's highways before fast-food places came into existence. I can still remember the first time I ordered a stack of their blueberry pancakes. Here's a light, fluffy take on those traditional flapjacks with the addition of ricotta and lemon, topped with a generous pour of homemade blueberry syrup."

List of Ingredients

Syrup:
◦  2 cups blueberries
◦  ¼ cup water
◦  ½ cup honey
◦  ¼ cup corn syrup
◦  2 tsp pure vanilla extract

Pancakes:
◦  1½ cups buttermilk
◦  1½ cups whole milk ricotta cheese
◦  Zest and juice of 1 lemon
◦  3 large eggs, separated
◦  2 tsp pure vanilla extract
◦  1¾ cups all-purpose flour, sifted
◦  3 Tbsp sugar
◦  1 tsp baking powder
◦  ½ tsp baking soda
◦  ½ tsp kosher salt
◦  ½ tsp cream of tartar
◦  8 Tbsp (1 stick) unsalted butter
◦  2 cups blueberries


Recipe

To make the syrup, combine the blueberries, water, honey, corn syrup, and vanilla in a saucepan over medium-high heat. Stir constantly until the mixture comes to a boil. Reduce the heat and simmer for 15 to 20 minutes, stirring frequently, while making the pancakes.

Preheat the oven to 200° F.

To make the pancakes, whisk together the buttermilk, ricotta, lemon zest, lemon juice, 3 egg yolks, and vanilla in a bowl. In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and pour in the buttermilk mixture. Mix together until just combined. Do not overmix.

Put the egg whites and the cream of tartar in the bowl of an electric mixer with a whisk attachment and beat until soft peaks form. Using a spatula, gently fold the egg whites into the batter until no streaks remain. Let the mixture sit for 10 minutes.

Melt 1 tablespoon of the butter in a nonstick skillet or a griddle over medium heat. Using a â…“-cup measure, pour the pancake batter into the pan. Scatter 8 to 10 blueberries on the top of each pancake. Cook until bubbles form on the tops of the pancakes, then flip and cook until the undersides are lightly brown and cooked through, 2 to 3 more minutes. Repeat with the remaining butter and batter. Keep the finished pancakes warm in the oven until they're all made and ready to serve with the warm blueberry syrup.


Makes 8 to 10