Ricotta Pancakes with Blueberry Sauce
Recipe: Ricotta Pancakes with Blueberry Sauce NEW
I decided with this recipe that I’d share some of the pancake hints and secrets I learned at Quaker Oats. These were all news to me at the time.
Hint #1. Don’t over mix the pancake batter. If you swirl, stir or beat the mix too much the pancakes will be tough as a result. Just mix lightly, enough to get the dry elements mixed in, but then stop.
Hint #2. Let the batter sit 5 – 15 minutes before you start to make your pancakes. This gives the leavening agents in the batter time to “fluff” up the batter so your pancakes will be even lighter.
Hint #3. Only flip once. Flipping pancakes over and over, again makes them tough. Cook the first side, flip and cook the other side. Then serve.
Hint #4. When the pancakes are on the griddle, watch for bubbles and holes. This is how you know when to flip. When the pancakes begin to look like they are “breathing” that is just about the time to flip them. You’ll see bubbles form and then they pop leaving air holes. When this gets rolling it’s a pretty good indicator that the griddle side of the pancake is now a nice golden brown, and time to flip. Try this without peeking and your pancakes will be evenly shaped and will flip without cracking.
Enough hints. Let’s get on with the recipe for the fluffiest, dreamiest, gourmet pancakes I’ve ever made. The blueberry sauce is a hit too. You can serve the pancakes with just blueberry sauce or go really overboard and serve with blueberry sauce and a light drizzle of syrup.
Makes approximately 10, 3” pancakes. Can be doubled.
For the Pancakes
2 cups of Aunt Jemima Buttermilk Complete pancake mix
1-1/2 cups of water
1 cup of low fat ricotta cheese
1 Tbl of dried lemon peel (or fresh) – optional, but lovely
For the Blueberry sauce
1 bag of blueberries (frozen or thawed) Approx. 4 cups of berries
1/3 cup of white sugar
2 tsp of cornstarch
2 Tbl of water
Making the pancakes.
Put all of the ingredients except the butter in a large mixing bowl. Hint: Scatter blobs of the ricotta across the surface so it’s not all in one lump. Mix with a whisk or spoon until the dry ingredients are mixed in. Do not over-mix. Let batter set for 5 – 15 minutes while you heat the griddle.
Heat your griddle (375 degrees) or two large sauté pans on medium high. Grease the entire surface with butter spray and then put in 1 or 2 tsp of butter. As the butter melts spread it around. The easy way to pour the batter onto the pan is to use a measuring cup. Dip the cup into the batter and carry it over the griddle or pan and pour. You want about a quarter cup of batter (or slightly more) per pancake. Pour the batter droppings at least 3” apart so the pancakes have room to spread.
Cook 2 – 3 minutes per side. Watch for several bubbles to form and pop as an indicator of when to flip the pancakes.
See pancake hints for other ideas. If you are making lots of pancakes you can store them on low heat on a cookie sheet in your oven. Any time you delay serving, however, your pancakes will begin to lose their fluffiness.
Re-grease the surface of your pan(s) in-between batches of pancakes.
Making the blueberry sauce.
Put the blueberries and sugar in a medium sauce pan. Combine the cornstarch and water in a separate cup and blend until the cornstarch is incorporated. Then pour this solution over the blueberries. Turn on medium high. Stir to melt the sugar and keep the blueberries from sticking to the bottom of the pan. Let cook until the blueberries begin to bubble and the sauce begins to thicken. This will take 5 – 10 minutes; depending on whether you start with frozen berries or thawed. The thickening tells you when it’s done. It will look like blueberry pie filling, but a tad runnier.
Serve the blueberry sauce warm, cold or room temperature. The sauce will form a slight film on the top as it cools. Just stir before putting it on the pancakes.
Enjoy. Cheers! Zola
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