Bensonhurst Kitchen: Blueberry Ricotta Pancakes

In this week’s addition of BK, Colleen comes correct with a combination of seasonably sweet blueberries, rich ricotta and fistpumping good flavorful, fluffy flapjacks.

Whether you say “ricotta” like the Florentines or “re-gut” like the Brooklynese, this rich yet airy dish turns the traditional blueberry pancake on its fluffy little head.

Colleen’s Blueberry Ricotta Pancakes

Ingredients:

Washed fresh blueberries
Ricotta cheese
Your favorite pancake mix  (I like Bob’s Red Mill 10 Grain Pancake Mix because its thicker and tends to holds up better to the weight of the blueberries and ricotta cheese)

Directions:

Preheat large skillet (use non-stick cooking spray if your skillet isn’t
non-stick)

Prepare pancake mix according to instructions, thicker pancake batter works best.

Once the skillet is hot pour 3-4 medium pancakes (depending on the size of your pan)

Put a dollop of ricotta cheese in the middle of the pancake, should measure to approximately 1 – 1 1/2 teaspoons

Place blueberries in the pancakes. Avoid placing them in the ricotta cheese.

When the pancakes are cooked (golden brown), flip them ricotta/blueberry side down for 30-45 seconds. You will hear the ricotta cheese sizzle, that is normal.

Serve immediately with butter and maple syrup.

TIP: Placing the blueberries in the pancakes after they have been poured may seem tedious but mixing them into the batter beforehand can result in burnt blueberries. If you add them while ‘the cake’s in in the pan’ they will remain juicy and have a much lower chance of burning.

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