Light ricotta pancakes with berry sauce will delight mom
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Brunch is my favorite meal on Mother’s Day. It’s the day we can leisurely sit around the table, relax and just enjoy the moment. This year, I’m making these delectable pancakes for my daughter, husband and our new grandson. I can’t wait to see his face when he tries them.
Whether you call these flapjacks, hotcakes or griddlecakes, they are part of a sunny meal on a special day. These fluffy hotcakes are lightened up by incorporating ricotta cheese and whipped egg whites into the batter, producing a moist result. I enjoyed making all sorts of pancakes when my daughter was young. Now, I can make them for the next generation.
I like the addition of orange zest for a touch of citrus. Some crisp bacon or sausage is all you need to make this an unforgettable Mother’s Day. For brunch, accompany these pancakes with a fruity Johannesburg riesling, a spicy gewurztraminer or Champagne.
they overcook, they will break down and turn into syrup with little texture, so be careful.
for about 10 minutes. Meanwhile, make the pancakes.
the egg yolks, ricotta, sugar, orange zest and flour in a medium bowl and whisk until well-combined.
with an electric mixer, combine the egg whites and a pinch of salt and beat on medium speed until the egg whites are stiff but not dry.
one-third of the egg whites to the pancake mixture and fold them in gently. Fold in the remaining egg whites, making sure no white streaks are left in the batter.
2 tablespoons of the butter in a large griddle or saute pan over medium heat. Pour in about cup batter for each pancake and cook for about 2 to 3 minutes on each side or until lightly browned. Add more butter as necessary.
the pancakes immediately with a large spoonful of roasted blueberry topping. You can also serve these with warm maple syrup.