It takes longer to say this recipe title than it does to actually make them. These fluffy delights are a simple way to make a weekend breakfast way above average. The ricotta makes them more custardy than cake-y and opting to use fresh ginger yields the best results.
Makes 8 pancakes
Total time: 20 minutes
Difficulty level: wicked easy
2 cups ricotta cheese (it works with both whole milk or part skim)
1 cup fresh or frozen blueberries
2/3 cup all purpose flour
1/3 cup granulated sugar
2 large eggs
1/2 teaspoon grated fresh ginger (you can substitute ground ginger, but it's the absolute best with fresh)
zest of 1 medium to large orange (or about 2 teaspoons)
1-3 tablespoons unsalted butter
confectioner's sugar to serve
LET'S DO IT!
Grate your ginger and zest your orange.
In a medium bowl, whisk together the ricotta, sugar, eggs and orange zest.
Add the flour and ginger and whisk just to combine (don't over mix).
In a large non-stick skillet, heat 1/2 - 1 tablespoon butter until it melts. If it doesn't coat the entire pan in a thin layer, you can add a little more.
Add batches of 1/3 cup batter to the skillet as fit, then drop about a tablespoon blueberries onto each pancake.
Cook for about 3 -4 minutes per side, until deep golden browned.
Note, these pancakes will be thicker and more moist inside than normal pancakes. The ricotta makes them custardy and fluffy.
Serve with confectioner's sugar.