Blueberry Ricotta Pancakes
Somewhere, there is a dad who would turn down blueberry pancakes for breakfast. But we’ve never met such a fellow.
So, this Father’s Day, try out this gussied up version and see if he can guess the secret ingredients.
Blueberry Ricotta Pancakes are really not much harder to make than the usual, from-scratch recipe. The ricotta adds to the tender richness of the pancakes. Orange juice is a good, complimentary flavor. If you want even more intense orange flavor, add the optional orange zest called for in the recipe.
Blueberries are fresh on the produce aisles now. One of our favorite fruits, blueberries are rich in antioxidants and, raw or cooked, taste fabulous.
Serve with fresh juice, and if your dad is like mine, he’ll want a breakfast pork product on the side.
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoons sugar
4 tablespoons melted butter
1/2 cup ricotta cheese
1 large egg
1/2 cup orange juice
1/3 cup milk
1/2 teaspoon vanilla extract
3/4 cup blueberries
1 to 2 teaspoons finely grated orange zest, optional
In a bowl, combine the flour with baking powder, soda, salt, and sugar. In another bowl, whisk together the butter, ricotta cheese, egg, orange juice, milk, and vanilla. Combine the wet and dry ingredients just until blended. Gently stir in the blueberries and orange zest, if using.
In a skillet or griddle, heat oil over medium heat. Spoon a small amount of batter onto the hot skillet and spread gently with the back of the spoon. Flip when the batter starts to bubble on top.
Serve with your favorite syrup.
John Griffin’s father has lived with diabetes for more than 40 years. One successful approach has been to cut down on carbohydrates, so this omelet of his mother’s — or frittata, as culinary linguists would argue — has long been a family treat.
The secret is to whisk the eggs until they are really light and fluffy.
6 extra-large eggs
1/2 cup evaporated milk
1/2 cup diced ham
1/2 cup grated cheese, such as Cheddar or Monterey Jack
1/8 cup diced celery rib tops, including leaves (see note)
Salt, to taste
Pepper, to taste
Dash of cayenne pepper, or to taste
3 tablespoons butter
Preheat broiler. Position rack in middle of oven.
Whisk eggs extremely well. Stir in evaporated milk, then add ham, cheese, salt, pepper, and cayenne pepper. Melt in cast iron or oven-proof skillet over medium heat. Pour in egg mixture and cook on stove top until it begins to bubble. Then place under the broiler with the pan on the middle rack and bake, watching, until it is brown on top.
If you want to upend it on a plate, take a knife and run it around the edges of the skillet. Then turn over onto serving plate. Or cut and serve from skillet.
Note: Annaliese Griffin has always diced the top of celery ribs, including the leaves, for this dish. You can use onions, various colors of bell pepper, or whatever vegetable you wish to use.
Source: Annaliese Griffin