“This [ricotta pancake recipe] isn’t for a boring breakfast,” explains cookbook creator and former BA staffer Rick Martinez. “It’s a weekend seashore brunch, finest loved along with your new (sizzling) man (or lady) good friend.” They’re completely loaded with blueberries: The ending compote contains jammy cooked berries and just-burst berries, added proper on the finish of cooking for texture, plus a lot of lemon for brightness; the pancakes themselves are dotted with the juicy fruit. For those who’d somewhat skip the blueberries, the pancake recipe will nonetheless work wonderful, however perhaps add some lemon zest to the batter and slather with lemon curd for a lemon-ricotta pancake vibe (or swap in raspberries, huckleberries, and even darkish chocolate chips and fudge sauce).
Regardless of their abundance, these pancakes are nonetheless tender and fluffy due to whipped egg whites and the mixture of buttermilk and baking soda. They’re additionally a bit hearty due to a portion of entire wheat flour. Nevertheless it’s the compote that places this recipe excessive. Whereas you can also make the sauce a few days forward and reheat it, the prep time required is so minimal you would possibly as properly put together it whereas making the pancakes. When you’ve got any left over, spoon it over vanilla ice cream on your new sizzling good friend.
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