Today is Fat Tuesday! You know what that means, we absolutely must feature a pancake recipe. Funny enough, Fat Tuesday actually is a very literal translation from "Mardi Gras". It began as a way for Christians to indulge in food before fasting for lent the following day. It also symbolizes the end of carnival season. Naturally we have to celebrate the only way we know how, with food of course! We wanted to put a little twist on the traditional pancake recipe. These Blueberry Ricotta pancakes are fluffy, delicious and the perfect way to up your pancake game. Why not enjoy some breakfast for dinner tonight?
Fat Tuesday Blueberry Ricotta Pancakes
Ingredients
Pancakes:
1 Cup Ricotta Cheese
3 Eggs separated
1/2 Cup Whole Milk
1 Tbsp Vegetable Oil
1/4 Cup Granulated Sugar
1/4 Tsp Salt
1 Pinch of Fresh Nutmeg
3/4 Cup All Purpose Flour
2 Tsp Baking Powder
1/2 Cup Frozen Blueberrie
Syrup:
2 Cups Frozen Blueberries
1/2 Cup Maple Syrup
1/4 Cup Fresh Squeezed Orange Juice
Instructions
In a saucepan combine the blueberries, maple syrup and orange juice over medium-high heat. Bring to a gentle boil. Stir occasionally and cook until berries are fully defrosted and heated through. About 6 minutes. Remove from the heat and let stand while you prepare the pancakes.
In a mixing bowl combine cheese, egg yolks, milk, oil, sugar, salt, nutmeg, flour and baking powder. In a separate bowl beat the egg whites until soft peaks form. Gently fold into pancake base, along with the frozen blueberries.
Brush a large non-stick skillet, over medium-high heat with vegetable oil. Drop the batter by the spoonful into the hot pan and cook about 2 minutes per side, until each side is golden brown and centers are cooked. Serve these delicious pancakes with blueberry infused maple syrup and sprinkle with icing sugar.
