Saturday, March 5, 2011

Ricotta Pancakes with Blackberry Sauce

I have a classic pancake recipe that I make almost every Saturday. It's tried and true and never let's me down. Sometimes pancakes can just be a tad too heavy - send you into a food coma at 9am. Ricotta, sour cream and beaten egg whites are the answer!!! Although this recipe is a bit more time consuming, the result is worth it!! Chewy, fluffy, and delicious. This Saturday, I made the perfect complement to these little delicious discs- blackberry sauce. The Amish Market is up 9th Ave a few blocks and their produce is fresh & affordable. I had purchased a pint of plump little blackberries the other day and decided to make them into a simple sauce for the pancakes.
Here are the recipes:

Ricotta Pancakes
2 large eggs, separated
1 cup ricotta, part skim
1/3 cup sour cream
1 cup flour
1/2 TBSP Baking Powder
1/4 tsp Salt
1/4 tsp Baking Soda
3/4 cup Milk

Whisk yolks, ricotta and sour cream in a large bowl. In a separate bowl mix flour, baking powder, salt, and baking soda. Add flour mixture to ricotta mixture and stir in milk until all lumps are gone. Using a hand mixer, beat egg whites in a separate bowl until peaks form. Fold whites into batter. Cook in batches on a heated, buttered griddle.

Blackberry Sauce
12 oz. Blackberries, rinsed and drained
1/4 cup Sugar
1 TBSP Cornstarch
1 TBSP Cold Water

Combine blackberries and sugar in small saucepan, heat over medium heat, stirring occasionally,  until juices from berries begin to release and mixture simmers. Combine cornstarch and water in a bowl and stir into blackberry mixture.
Let mixture cook until it comes to a low boil.

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