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|
|1 3/4||cup flour, sifted|
|1 1/4||tsp baking powder|
|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|
|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.