They say a picture is worth a thousand words, and in the case of the above photo, I would have to agree with them. These pancakes were my everything yesterday late morning when I ate them minutes after having taken them off the hot pan and minutes before dashing to work and leaving Matt with all of the clean-up. (Thanks again, Matt!)
I knew I was pushing it when at 11:17, I was still in my pajamas, flipping pancakes, and in order to be on time to work, I would have to be in my car at 11:35, but I also knew that I really wanted these pancakes and that to eat a few before I left would keep me going well into the afternoon.
Oh, and I haven't even told you the best part. When I came home from the grocery store the other day, I found this container of organic blueberries that I had neither put in my cart nor, upon checking my receipt, paid for. In other words, these blubes were a gift from the universe! So, of course, I pledged right then and there to make good use of them.
And boy did I! I mean, these probably aren't going to be your new standby pancake recipe that you turn to every Saturday morning, what with the separating of the eggs and beating of the egg whites until stiff, but I would definitely make these on special occasions and/or for dinner alongside some scrambled eggs. They're at once savory and sweet, light and fulfilling, good and evil (Evil because I guess, technically, I should have driven back to Glendale and returned the unpaid-for blubes?) (Was never gonna happen.)
8 oz. ricotta (about 1 cup)
4 tablespoons sugar
3 eggs, separated
zest of one orange
2 tablespoons plus a little extra melted butter
7 tablespoons all-purpose flour
3.5 oz. (about 2/3 cup) blueberries
In a large bowl, mix the ricotta, sugar, and egg yolks together. Grate the orange zest into the bowl and stir it in gently with the melted butter. Add the flour and carefully fold in.
Beat the egg whites with a balloon whisk in a large bowl until stiff, then fold them lightly into the ricotta mixture. It is important not to knock the air out. Carefully fold in the blueberries.
Warm a nonstick frying pan over medium heat, brush it with a little butter, then place a heaping tablespoon of the mixture in the pan, followed by another two or three depending on the size of your pan. Let them cook for a minute or two until they have risen somewhat and the underside has colored appetizingly, then, using a thin spatula, flip them over to cook the other side. Nigel says to "do this as if you mean it," and he's right! Otherwise they collapse as you turn them. Cook them for a couple of minutes more, then serve immediately, hot from the pan. (Matt ate them with maple syrup, but they're amazing on their own!)