Blueberry Ricotta Pancakes

Blueberry Ricotta Pancakes

Ingredients (pancake batter):

3	large eggs, yolk & whites separated
3/4	cup ricotta
1 3/4	cup flour, sifted
1 1/4	tsp baking powder
3/4	tsp salt
1/4	cup sugar
1	Tbsp vanilla extract
1 1/4	cup buttermilk
1	pint fresh blueberries

1. In a medium bowl, mix flour and baking powder. In a separate bowl, whisk egg yolks and sugar. Add salt, vanilla extract and then milk. Fold flour mixture into the egg mixture just until well incorporated. Fold in ricotta cheese. Do not over mix.
2. In another container, whisk egg whites until stiff peaks form. Fold egg whites into the batter.
3. Heat a large skillet with a little butter and oil. Use a paper towel to evenly coat the bottom of the pan. Once the skillet is hot, ladle about 1/4 cup of batter per pancake. Place 6-8 blueberries on the top side of the pancake. Cook one side for about 2-3 minutes and flip pancake over. Cook for another 2 minutes. Serve immediately with lemon curd and powdered sugar. Makes 6-8 pancakes.

Ingredients (lemon curd):

1/3	cup meyer lemon juice, strained
2	Tbsp lemon zest
5	egg yolks
3/4	cup sugar
1	stick of butter, divided into small pats

1. Fill a small sauce pan 3/4 full of water. Bring to a simmer. Meanwhile, whisk egg yolks and sugar in a large metal bowl until smooth. Add lemon juice and whisk until it turns a lighter yellow color.
2. Once the water has come to a simmer, place the metal bowl on top of the sauce pan without the bottom touching the water. Whisk the egg yolk and lemon mixture until it turns a pale yellow (almost resembling hollandaise sauce). About 7-9 minutes.
3. Remove from heat and whisk in the pats of butter one piece at a time. Transfer lemon curd into an airtight container. Cover and refrigerate for at least 3 hours. Lemon curd will thicken as it sits in the refrigerator. This can be made a day in advance and will keep for up to 2 weeks in your fridge.

from Culinary Musings