Birthday Breakfast: Ricotta Pancakes With Blueberry Agrodolce Syrup

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I’ve had this recipe from Cuisine At Home (Issue 115 February 2016) for quite awhile and decided it was time to give it a try for my special birthday breakfast today.

We spent some time this morning picking wild raspberries and had them along side this amazing breakfast.

I love to be in the kitchen, cooking and trying new recipes, and this one is unbelievably good.

Sometimes I make something that’s so good, I can’t believe I actually made it myself. This recipe was simple, yet fancy. We pictured ourselves at a highend resort somewhere in Switzerland having breakfast on our balcony.

The pancake recipe says it serves 6 and makes 12 pancakes. We actually made 11 pancakes, and between the two of us, we ate every-single-one-of-them (the pancakes were kind of small😋). What an amazing way to start the day ❤️

Blueberry Agrodolce Pancake Syrup

Makes about 1 3/4 cups
Total time: 20 minutes

Heat:
2 cups frozen blueberries
1/3 cup sugar
1/3 cup water
2 sprigs of thyme
1 cinnamon stick (3-inch)
Heat in a sauce pan over medium-high to a boil.
Reduce heat to medium-low and simmer, stirring occasionally, until syrup begins to thicken, 7-9 minutes.

Remove pan off heat, stir in
2 Tbsp. Unsalted butter
1 Tbsp white wine or Champagne vinegar
When butter melts, stir in 1/2 cup thawed blueberries and 1/4 tsp. Table salt

Serve syrup over pancakes

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Ricotta Pancakes

Makes: 6 servings (12 pancakes) Total time: 30 minutes

WHISK:
3⁄4 cup all-purpose flour
1 tsp. baking powder
1⁄2 tsp. table salt

WHISK:
1 cup Homemade Ricotta Cheese or purchased whole milk ricotta
1⁄2 cup whole milk
2 Tbsp. sugar
2 Tbsp. unsalted butter, melted and slightly cooled
2 eggs, separated
1⁄2 tsp. pure vanilla extract
Minced zest of half a lemon

Whisk together flour, baking powder, and salt in a large bowl, then form a well in the center.

Whisk together ricotta, milk, sugar, butter, egg yolks, vanilla, and zest in a large measuring cup; pour into dry ingredients, stirring just until incorporated.

Whip egg whites with a hand mixer on high speed until firm peaks form, 2–3 minutes.
Stir one third of egg whites into the batter; fold in remaining whites in two additions.

Heat an electric griddle to 375° or a nonstick skillet over medium; coat with nonstick spray. Drop half the batter, by a scant ¼ cup per pancake, onto griddle; cook until bubbles appear on tops and bottoms brown, 4 minutes. Flip pancakes and cook until bottoms brown, 3 minutes more. Repeat with remaining batter.

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