Ricotta Griddle Cakes with Blueberry Syrup
A month or so ago I went to meet my friends, Alison & Becca, for an afternoon of shopping and eating at the SOWA Open Market. I first met them at Rocca where they were just finishing brunch and I, of course, tasted both of their meals. Top Chef cheftestant, Tiffani Faison, is now the head chef and I have heard great things about the transformation she has made here (I had never been before). Alison had the sweet ricotta pizzetta which was delicious, but it was Becca’s Ricotta Griddle Cakes with blueberries that were just mouth watering. I made a mental note of these pancakes/griddle cakes and then we went to the open market. Oh, and we totally saw Tiffani eating out in the courtyard, it was really exciting.
We stopped at a bunch of the tents, but the mustache booth was by far our favorite stop of the afternoon. I think I look pretty good with a red mustache, maybe I will grow one.
Inside the vintage market Alison & Becca found their new looks for the fall. Always glamorous (just like Fergie sang).
Thinking about what I wanted to make for dinner one night recently I was reminded of my brief tasting of those Ricotta Griddle Cakes from Rocca. I quickly surveyed my kitchen for everything I needed and luckily I had everything.
Ingredients & Directions:
- 1 C Ricotta Cheese
- 3/4 C Flour
- 1/2 tsp Baking Powder
- 1 1/2 T Sugar
- Pinch Salt
- 3/4 C Milk
- 3 Eggs, divided
- 1/2 tsp Vanilla
Set ricotta in a fine mesh strainer about 30 minutes before you start cooking, to drain off excess liquid.
Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate bowl.
I made a really simple blueberry syrup at the same time I started the next process, it could be made ahead of time and heated up. I poured about a 1/2 C of Stonewall Kitchen’s Syrup and 1/2 C of fresh Maine blueberries in a small pan and heated it up until it came to a boil. I set it aside and warmed it up once I was ready to serve.
Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.
Top with warm blueberry syrup and serve immediately. This is seriously my new favorite way to make pancakes/griddle cakes. What’s your favorite pancake topping?
(Steven)
