Yield: Yields about eighteen pancakes.
Ricotta makes these pancakes light and creamy. It’s the perfect foil for the intense sweet-tart flavor of wild blueberries, which are widely available frozen. You can also use cultivated blueberries, which are larger but still sweet and delicious.
These pancakes are sure to be a huge hit at your Easter brunch. Visit our Guide to Easter for hundreds more recipes perfect for the holiday.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I've made these countless times. the trick is to cook on low and keep the pancakes small - sometimes it's hard to do because it takes longer but they're delish and nutritious. I don't integrate the berries in the batter.
I agree w/previous comments about these cakes needing to cook on low heat. My cakes took a long time to cook and they still had a soggy consistency. Is that the nature of ricotta? Don't know.I took the suggestion to cut the sugar in half, but I ended up adding more sugar to my batter because my blueberries were so tart.I thought the flavor of the cakes were good, but I'm not sure I would make these again.
these pancakes are good. they take awhile to cook through because they are so thick. i used way less sugar and next time will probally omit totally, with maple syrup you really don't need the cakes to be sweet. i will say i don't think they are as good as all the fat and cholestrol from the buttermilk, ricotta, and eggs.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?