Ricotta and egg whites whipped to a stiff peak add unmatched moistness and fluffiness to these blueberry pancakes. Cook each until golden, and keep the finished ones warm in the oven.
Top these tender blueberry pancakes with blueberry syrup to serve for weekend breakfast or brunch.
Blueberry Syrup
In a mixing bowl combine flour, baking powder, and salt. In another mixing bowl beat together ricotta cheese, egg yolks, and sugar until well combined. Add to flour mixture; stir until smooth. Stir in milk. Fold in blueberries.
In a small mixing bowl beat the egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold the beaten egg whites into batter, leaving a few puffs of egg white. Do not overbeat.
Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.
Cook over medium heat until pancakes are golden brown, turning to cook the second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with Blueberry Syrup. Makes 16 pancakes.
Blueberry Syrup
In a medium saucepan combine blueberries, maple syrup, and juice. Bring to boiling; reduce heat. Simmer, uncovered for 15 to 20 minutes or until blueberries become soft, stirring occasionally.
Use a potato masher to thoroughly mash blueberries. Set a fine-mesh sieve or a strainer lined with 100-percent cotton cheesecloth over a medium bowl. Pour blueberry pulp through sieve. Discard solids. Pour syrup into an airtight storage container. Serve warm. Cover and refrigerate the remaining syrup for up to 1 week.
A slightly sweet batter topped with buttered apples puffs up to create this elegant breakfast skillet recipe. The German-style pancake has a custard-like center with edges that puff into a crispy crunch. The Dutch baby bakes in the oven, so be sure you’re using an oven-safe skillet.
This puffed oven pancake doubles easily. You can make two Dutch babies or a single large one in a 12-inch skillet (increase baking time to 18 to 20 minutes).
Preheat oven to 425°F. In a medium bowl combine eggs and milk. Stir in next five ingredients (through cinnamon) until smooth.
In a 9- or 10-inch cast-iron skillet melt the 1 1/2 Tbsp. of the butter over medium heat. Pour batter into skillet. Bake 15 minutes or until brown and puffed.
While pancake bakes, in a medium saucepan melt remaining butter over medium-high heat. Add apple; cook 5 minutes or until crisp-tender and browning on edges, stirring occasionally. Stir in brown sugar and maple syrup. Cook 2 to 3 minutes more or until apple is tender. Serve Dutch baby topped with apple mixture.