Buttermilk Blueberry Ricotta Pancakes & Lemon Curd
Better late than never. This past Friday was in fact, National Blueberry Pancake Day according to Bon Appétit magazine. Apparently my biological foodie clock is almost in sync because I already had plans to make this for our Sunday brunch.
Once upon a time when I still lived in California, one of my most beloved restaurants was BLD. My staple order was the egg sandwich with chorizo home fries, though on occasion I would add an order of blueberry ricotta pancakes much to the dismay of the actor/model-disguised-as-a-struggling-server. I’m Dhale and I eat like a trucker (as I tilt my head down in shame).
A few months ago I saw an episode on Food Network featuring BLD. Memories on my taste buds came flooding back and Pavlov’s theory kicked in on my salivatory glands. Needless to say, it quickly made it to the top of my ever-growing list of “things to cook”.
This recipe has been adapted from LA Times and I’ve chosen to pair it with lemon curd as opposed to maple syrup. I love the preparation of whipping the egg whites into oblivion and folding it into the batter for a fluffier pancake. Meanwhile, the sweet and tart flavor of lemon curd compliments the blueberries perfectly. After we had our stack of pancakes for breakfast he asked me, “how do you expect me to ever eat pancakes from anywhere else?!”
Ingredients (pancake batter):
| 3 | large eggs, yolk & whites separated |
| 3/4 | cup ricotta |
| 1 3/4 | cup flour, sifted |
| 1 1/4 | tsp baking powder |
| 3/4 | tsp salt |
| 1/4 | cup sugar |
| 1 | Tbsp vanilla extract |
| 1 1/4 | cup buttermilk |
| 1 | pint fresh blueberries |
- In a medium bowl, mix flour and baking powder. In a separate bowl, whisk egg yolks and sugar. Add salt, vanilla extract and then milk. Fold flour mixture into the egg mixture just until well incorporated. Fold in ricotta cheese. Do not over mix.
- In another container, whisk egg whites until stiff peaks form. Fold egg whites into the batter.
- Heat a large skillet with a little butter and oil. Use a paper towel to evenly coat the bottom of the pan. Once the skillet is hot, ladle about 1/4 cup of batter per pancake. Place 6-8 blueberries on the top side of the pancake. Cook one side for about 2-3 minutes and flip pancake over. Cook for another 2 minutes. Serve immediately with lemon curd and powdered sugar. Makes 6-8 pancakes.
Ingredients (lemon curd):
| 1/3 | cup meyer lemon juice, strained |
| 2 | Tbsp lemon zest |
| 5 | egg yolks |
| 3/4 | cup sugar |
| 1 | stick of butter, divided into small pats |
- Fill a small sauce pan 3/4 full of water. Bring to a simmer. Meanwhile, whisk egg yolks and sugar in a large metal bowl until smooth. Add lemon juice and whisk until it turns a lighter yellow color.
- Once the water has come to a simmer, place the metal bowl on top of the sauce pan without the bottom touching the water. Whisk the egg yolk and lemon mixture until it turns a pale yellow (almost resembling hollandaise sauce). About 7-9 minutes.
- Remove from heat and whisk in the pats of butter one piece at a time. Transfer lemon curd into an airtight container. Cover and refrigerate for at least 3 hours. Lemon curd will thicken as it sits in the refrigerator. This can be made a day in advance and will keep for up to 2 weeks in your fridge.
February 1st, 2010 at 16:47
My salivary glands have kicked in just looking at these photos. I love EVERYTHING about these pancakes!
February 1st, 2010 at 17:14
I wanted to lick the lemon curd and pick those berries off the screen! Yes your boyfriend is right, how can he ever eat pancakes form anywhere else after having this?
February 1st, 2010 at 17:20
@Tasty Trix: Thanks! Mission accomplished with my food photography
I had a huge infatuation with lemon curd a few years ago so I thought I’d revive it with these pancakes. I’m not sure I can ever pair blueberry pancakes with maple syrup anymore 
February 1st, 2010 at 17:20
These look divine and sublime! I really like the addition of lemon curd instead of maple. What times brunch?
February 1st, 2010 at 17:21
@Malou: Lol! I’d ship some off to you if I could. I made the whole batch so we’re having lots of pancakes this week
February 1st, 2010 at 17:25
@Danielle: The lemon curd in lieu of maple syrup is outstanding! It adds a whole new dimension to the blueberry pancakes. Brunch is @1pm with all-u-can-drink bloody marys
February 1st, 2010 at 17:32
I was just in San Diego this weekend. On the way back…i had breakfast at a place called Naked Cafe in Carlsbad. Pancakes and coconut sprinkled French Toast.
February 1st, 2010 at 17:39
@Henry: Wow! You actually read my blog?! What a good friend!
The pancakes and coconut were sprinkled on top of the french toast?! Or did you order pancakes AND french toast, which happened to be sprinkle with coconut?! Specify Henry!
February 1st, 2010 at 20:36
I’m not much of a pancake person, but I would certainly like to try these…
February 2nd, 2010 at 09:09
i adore pancakes of all shapes, sizes, fluff-factors, and toppings. these look and sound outstanding. outstanding. the burst of the blueberries, the zing of the lemon. lovely work!
February 2nd, 2010 at 09:42
I think we live in the same hood – so it would be easy to get some of these my way…looks good.
February 2nd, 2010 at 10:01
Look what great things you’re making in your tiny kitchen!
I can’t tell you how envious I am of these photos – my last blueberry-lemon adventure looked positively anemic next to your beauties. The Meyer curd is inspired, too. Love it.
I wanted to respond to you on the Honest Scrap award you mentioned on my Scrabble post and say I put mine up by Googling it, going to Images and copying one of the URLs to link. Not sure if that will work for you, though (I am learning as I go along
February 2nd, 2010 at 10:53
@Beatrice: My boyfriend wasn’t a pancake person either until he tried these. It’s definitely not your run-of-the-mill Bisquick pancake
February 2nd, 2010 at 10:54
@Grace: Thank you!!! With all the trimmings, this pancake is more like dessert than breakfast. And I’m always game for having dessert as breakfast
February 2nd, 2010 at 10:55
@doggybloggy: LOL! Yes we do so I’ll trade you some of these pancakes for a pot of your green chile stew.
February 2nd, 2010 at 11:01
@Mathea: Awww thanks! I’d be blushing right now if it weren’t for my dark skin
Great idea on Googling the image. The image I have is too small. Hopefully I can figure it out soon. Computer 101 skills, don’t fail me now!
February 2nd, 2010 at 11:15
I am Pancake Woman and you have made me very happy. While maple syrup is usually a must on my ‘cakes, the lemon curd here is just perfect.
Were these the catalyst for your run-in with the hand blender? Hope you’re healing well!
February 2nd, 2010 at 11:21
@Tangled Noodle: LOL! Pancake Woman sounds like a breakfast superhero! I totally just pictured you wearing a red cape and blue leotards with a yellow “P” emblazoned on the chest.
No. These pancakes were prepared in the morning. The massacre occurred later that evening when I thought I could be fancy and make my own pastry dough for a tart that I’ll be posting about this week. I only have a teeny weeny food processor so I McGyvered it and used a hand blender. Bad idea. I’m now traumatized and I’ve settled for store-bought pie dough. Less blood shed there. Thanks for the kind sentiments
February 2nd, 2010 at 11:27
Oooo I these shots are both high key and high contrast all at the same time. I like them!!
Laura
February 2nd, 2010 at 11:32
@Laura: Thanks for dropping by! I’m such a novice that I don’t even know what you mean by “high key” :-/ But I think it’s supposed to be a good thing?! Lol
February 2nd, 2010 at 12:04
hi dhale
I think I saw Nigella using ricotta for pancakes and that seems to be agreat idea !
have a nice crepes-day for la Chandeleur and of course we celebrate it in France !!
cheers from paris Pierre
February 2nd, 2010 at 14:51
oh wow love the idea to use lemon curd
February 2nd, 2010 at 15:40
I am making pancakes this wkend. These photos are making me drool…. and it’s 7.41am!
February 2nd, 2010 at 15:59
Beautiful photos…make me drool. The lemon curd looks so delicious! Great for breakfast.
February 3rd, 2010 at 11:03
@Rebecca: In my opinion, I think it’s so much better than maple syrup. It gives it a nice little kick
February 3rd, 2010 at 11:06
@Penny: Glad you enjoy my food porn! When we made these pancakes we had a lot leftover so it’s a nice treat to enjoy pancakes during the week after.
February 3rd, 2010 at 11:07
@Mary: Thank you! Even the thought of lemon curd triggers my salivatory glands. These pancakes are a nice breakfast treat but definitely not an everyday thing
February 4th, 2010 at 01:34
I’m salivating… you’re pictures make me feel like I can even smell them all the way from Cali! =)
February 5th, 2010 at 15:02
@Richelle: Do you know how many other funky smells can taint the aroma between NY to CA?! You can make these pancakes for your family this weekend and you’ll definitely smell them a lot better from your own kitchen
February 9th, 2010 at 19:08
I cant imagine how fabulous these are have to try immediately!
February 10th, 2010 at 09:25
@Pegasus: It’s a must-try! I’m seriously considering making them again this weekend!
February 12th, 2010 at 16:08
@Pierre: OMG, I just realized my reply to your comment never went through! Je suis desolée :-/
Hope you had a great le Chandeleur. Nous avons trop mangé de crêpes!
February 13th, 2010 at 08:57
Oh, how I wish I had that beautiful stack of pancakes right now. They look absolutely delicious!
February 13th, 2010 at 12:40
These pancakes look truly delicious – I love the lemon curd instead of maple syrup, can just imagine its fresh and zingy goodness. Fabulous, and the photos just make me even more hungry!
February 13th, 2010 at 15:53
@Michelle: I made these pancakes two weeks ago and I was seriously considering making them again this weekend! They are very yummy and hope you’ll try them out one of these days
February 13th, 2010 at 15:56
@Lucy: Thank you! After having these pancakes with lemon curd, I don’t think I’ll ever want them with maple syrup again. It’s very tart and sweet and it compliments the blueberries perfectly!