Fluffy Ricotta and Blueberry Pancakes with Maple Syrup Recipe

Introduction

Indulge in a stack of the fluffiest, lightest blueberry and ricotta pancakes. Perfect for a delightful breakfast or brunch, these pancakes blend the freshness of Eureka blueberries with the richness of ricotta, creating a symphony of flavors.

Ingredients

• Milk
• Egg yolks
• Ricotta cheese
• Sugar
• Melted butter
• Flour
• Baking powder
• Salt
• Egg whites
• Eureka blueberries
• Butter (for the pan)
• Ricotta cheese (for topping)
• Maple syrup (for topping)

Preparation Steps

1. Prepare the Wet Mix:

   • In a bowl, mix milk, egg yolks, ricotta cheese (reserving some for topping), sugar, and melted butter.

2. Prepare the Dry Mix:

   • In another bowl, combine flour, baking powder, and salt.

3. Combine Wet and Dry Mixes:

   • Combine the wet and dry mixes, carefully mixing to break up any ricotta lumps.

4. Whisk the Egg Whites:

   • Whisk the egg whites to stiff peaks, adding them in three parts to the batter. Gently mix to maintain fluffiness.

5. Cook the Pancakes:

   • Heat a pan on medium heat and melt butter.
   • Pour a ladle of batter into the pan and dot with Eureka blueberries.
   • Cook until bubbles appear, then flip and cook the other side.

6. Serve:

   • Stack the pancakes and top with extra ricotta cheese, more Eureka blueberries, and a drizzle of maple syrup.

Conclusion

These blueberry and ricotta pancakes are not just breakfast; they're an experience. With every fluffy bite infused with the sweetness of blueberries and the creaminess of ricotta, you're sure to start your day on a deliciously high note. Enjoy the burst of fresh flavors and the joy of a homemade treat!