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Homemade Blueberry pancakes with ricotta and orange photo

Blueberry pancakes with ricotta and orange

Light, fluffy pancakes made with ricotta and scented with orange zest, folded together with fresh blueberries.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 large free-range eggsseparated
  • 1 1/2 cupsflour
  • 1 1/2 tbaking powder
  • 1 cupbuttermilk
  • 1/2 cupmilk
  • zest of an orange
  • 150-200 gramsricotta
  • 1 cupfresh blueberries
  • butter from frying

Equipment

  • Mixing Bowl
  • electric whisk
  • Spatula
  • non-stick frying pan
  • Paper Towels

Method
 

Instructions
  1. Separate the 3 large free-range eggs: put the whites in a clean bowl and keep the yolks in a separate large mixing bowl.
  2. Using an electric whisk, whisk the egg whites until they form stiff peaks. Set the beaten whites aside.
  3. In the bowl with the egg yolks, add 1½ cups flour, 1½ baking powder, 1 cup buttermilk, ½ cup milk, and the zest of an orange. Mix briefly until just combined into a batter (do not overmix).
  4. Gently stir 150–200 grams ricotta into the batter until incorporated but still a little lumpy.
  5. Add the beaten egg whites to the batter and fold them in gently with a spatula until mostly combined (stop when no large streaks of white remain).
  6. Fold 1 cup fresh blueberries into the batter carefully so they do not burst.
  7. Heat a non-stick frying pan over medium heat and add a knob of butter. When the butter is melted and foaming, reduce the heat slightly so pancakes cook evenly.
  8. Drop generous dollops of batter into the pan (about one-third of a cup per pancake makes a medium pancake). Cook until the surface starts to bubble and the edges look set, then flip and cook the other side until golden.
  9. Transfer cooked pancakes to kitchen paper to drain briefly, then serve immediately.

Notes

Allow pancakes to cool completely.
Stack them with parchment paper between each to prevent sticking.
Store in an airtight container or resealable bag in the fridge for up to3 days.
Reheat in a dry pan over low heat, in the microwave for 20–30 seconds, or in a toaster.
Once cooled, arrange pancakes in a single layer on a baking sheet and freeze for1 hour.
Transfer to a freezer-safe bag or container, placing parchment paper between layers.
Store for up to2 months.
Reheat directly from frozen in a toaster, oven at 180°C (350°F) for 10 minutes, or microwave for 30–45 seconds.