We made Blueberry Pancakes this morning for breakfast, and they were awesome! They were thick, fluffy, and bursting with blueberries! Chris actually hates pancakes, with a few important exceptions (The Dorstop and Deluca’s, both located in Pittsburgh). But he loved these! He actually said they were the best pancakes he’s ever had and proceeded to wolf down 5 of them (I was shocked)! They’re kinda like blueberry pie–delicious!
1/2 c. milk or buttermilk
3/4 c. ricotta cheese (I used fat-free)
1 tsp. vanilla
1 tsp. lemon zest
1/4 c. applesauce
1/4 c. all-purpose unbleached flour
1/2 c. whole-wheat pastry flour
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1 pinch salt
1 whole egg
1 1/2 c. blueberries
Preheat griddle or pan to low heat. Combine ricotta, milk, vanilla, lemon zest, & applesauce in a batter bowl, stir well. Add in flours, sugar, soda, powder, cinnamon, and salt. Stir until just combined. Crack the egg into a separate small bowl & whip until light & fluffy. Add the egg to the batter, stir well. Fold in the bluberries (careful not to pop them, but it’s ok if you do). Measure out 1/4 c. of batter and spoon onto griddle. With the spoon, spread the batter out really thin (1/4″ thick). Cook on low until the edges appear dry; flip. Cook on the opposite side for several minutes, making sure the pancakes are cooked all the way through. Serve with honey, agave syrup, or just more blueberries!
*Some special tips:
1. Cook on low- if they’re on too hot a griddle, they will burn on the edges before they are cooked all the way through, and this does not taste great. Been there, burned that.
2. The thinner the batter is spread, the better they will cook through. This batter does rise (a lot), so don’t worry about having thin pancakes.
3. The SD book says to use 2 egg whites instead of 1 whole egg, and to beat them until they form peaks. I skipped this step, and they turned out great, but I’m sure they are great with egg whites, too!
It’s a great start to the day 🙂 Happy Saturday!