Buttermilk Pancakes with Lemon & Ricotta
I never make pancakes without buttermilk but do as you wish. I was going to just make regular ol’ pancakes but discovered a container of ricotta in the fridge that was on its last leg and decided to make a blueberry sauce when I realized that the bag of frozen wild blueberries had been literally tossed back into the freezer by our 8 year old after she made her smoothie, bless that child. Needless to say, I scraped the blueberries out of the depths of the freezer and made a sauce instead of tossing them- blackberry or raspberry would also be really nice.
Pancakes for 2 people
2 lemons, zest from one (for the pancake batter)
25 grams brown sugar (you could use regular sugar as well)
50 grams all purpose flour
couple pinches of salt
a dash of cinnamon
a dash of cardamom
3/4 tsp baking powder
2 large eggs
1 tsp vanilla
40 grams buttermilk
80 grams ricotta
3 Tbsp melted butter
In a large bowl add the sugar and the zest and rub the zest into the sugar.
Add the flour through baking powder into the same bowl, stir well.
In a smaller, separate bowl add the eggs, vanilla, buttermilk, ricotta and melted butter (make sure the butter isn’t too hot or you’ll scramble your eggs.) Whisk until everything is combined and there aren’t any giant clumps of ricotta.
Pour the liquid mixture in with the flour, mix well to combine until there are no more dry streaks, some lumps are fine.
Heat a griddle or pan on medium low and add a bit of butter
Once it’s hot add about 1/4 cup of pancake mixture (I have to do them one at at time because I don’t have a griddle) and cook on each side for 3 min. DO NOT try to flip flap them around- they need to cook on each side only once.
Add a small pat of butter before making each pancake if you also don’t have a griddle.
Ta da.
Blueberry Sauce
handfuls of frozen wild blueberries you’ve scraped from the… I’m joking. Prob a cup or so of frozen berries of your choice (probs not strawberries)
zest from one lemon
juice from half a lemon
scant 1/3 cup of honey or honey and maple syrup combined
Add the berries and juice in a small sauce pot set over medium. Let them thaw and release their liquid. Add in the honey/maple syrup, and a pinch of salt and let it cook down for 10 min or so, stirring occasionally. Mine was liquidy (I didn’t cook it down/didn’t want to for a long time but you could)
Take it off the heat and let it sit for 10 min before serving