Blueberry Basil Ricotta Pancakes with Lavender Maple Syrup
Happy Easter my friends!! Hope the Easter bunny was good to you. I made these pancakes yesterday for a lazy Saturday. All these flavors together might sounds crazy but I’m telling you the combination of the creamy fluffiness of the ricotta, herby sweetness of the basil and floral from the lavender and the sweet blueberries that burst in your mouth….It’s an explosion of fun flavors that work so beautifully together you won’t be able to stop eating this. You should share, but you’re probably not going to want too. Just make sure to really get those stiff peaks in the egg whites, it really helps with the fluffiness of the pancakes and it’s worth the effort!
Blueberry Basil Pancakes
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp. baking powder
- 1 1/2 tsp. sugar
- pinch of salt
- 1 cup whole milk ricotta
- 3/4 cup milk
- 2 eggs, separate the whites from the yolks
- 1/2 tsp. vanilla extract
- 2 tbsp. fresh basil, minced
- 1 cup fresh or frozen blueberries
Directions
In a small bowl whisk together the flour, baking powder, sugar, and salt. Set aside. In a separate larger bowl combine the ricotta, milk, egg yolks and vanilla, mix together until combined. Add the dry ingredients into the wet ingredients and stir until combined.
In another separate bowl beat the egg whites either by hand, use your muscles, or an electric hand mixer until stiff peaks form. Gently fold the whites into the batter. Using a spatula working from the middle to the outside of the batter to combine it all together. Try not to lose all that beautiful air that was just incorporated. The batter should be very light and airy. Then gently fold in the blueberries and basil.
Heat a non-stick pan or griddle to medium-high heat. Melt a small amount of butter into the pan, just enough to coat the surface. Depending on how big you want your pancakes, use about 1/3 to 1/2 cup to pour the batter onto the hot surface. Cook each one for about 3-4 minutes until the bottom is turning golden and you can start seeing bubbles form in the center. At that time, flip it over and continue cooking for another couple of minutes until cooked through and golden on both sides. Repeat until all pancakes are cooked. Place the cooked pancakes on a side plate and cover with dish towel to stay warm.
Lavender Maple Syrup
Ingredients
- 1 1/2 cups pure grade A maple syrup
- 1 tbsp. dried lavender buds
Directions
In a small sauce pan add the maple syrup and the lavender buds together. Heat over low heat while cooking the pancakes just until the syrup is warmed through. The lavender will infuse into the syrup. Pour over that golden stack and enjoy!!!!
Garnish with butter, powdered sugar, more berries…Anything you wish!
