These sound pretty yummy, don't they? Well, the name doesn't lie! These are delicious. They're not like pancakes I myself usually eat. These have a very light and fluffy texture, much more so than buttermilk pancakes. They also don't feel heavy once you've eaten them which is a plus. The blackberry sauce is so wonderful. I could eat it on (almost) anything!
I made this recipe mainly because I had just enough ricotta left over in the fridge for it... I also had frozen blackberries! Seemed like a perfect way to avoid having my precious ricotta spoil. This recipe is fairly simple. It takes a bit longer than plain ole pancakes but they're definitely worth it :).
Makes a big amount of pancakes!
Yum :)
Blackberry Sauce:
12 oz. blackberries
1/4 cup sugar
1 tbsp. cornstarch
1 tbsp. cold water
Pancakes:
1 cup ricotta cheese
1 cup milk
3 eggs, separated
1/4 cup sugar
Zest and juice of 1 lemon
1 1/2 cups cake flour
1 Tbs. baking powder
1/4 tsp. salt
Directions:
To make the sauce, combine the blackberries and sugar in a medium saucepan set over medium-high heat. Cook, stirring occasionally, until the berries begin to release their juices and the mixture is simmering. Combine the cornstarch and water in a small bowl and add to the pan. Reduce heat to medium and let cook, stirring occasionally, until the mixture comes to a low boil and thickens slightly. Remove from heat and keep warm if desired.
In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth. Sift together the flour, baking powder and 1/8 tsp. of the salt over the ricotta mixture and stir with a wooden spoon until just combined.
In another large bowl, using a whisk, beat the egg whites until frothy. Add the remaining 1/8 tsp. salt and continue beating until soft peaks form. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.
Preheat a griddle over medium heat. Spray the griddle with nonstick cooking spray. Ladle 1/3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Transfer to a warmed plate. Repeat with the remaining batter. Makes 12 to 14 pancakes.
In another large bowl, using a whisk, beat the egg whites until frothy. Add the remaining 1/8 tsp. salt and continue beating until soft peaks form. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.
Preheat a griddle over medium heat. Spray the griddle with nonstick cooking spray. Ladle 1/3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Transfer to a warmed plate. Repeat with the remaining batter. Makes 12 to 14 pancakes.
Source: www.annies-eats.com
