Originally made to celebrate Fat Tuesday for Mardi Gras, these Blueberry Ricotta Pancakes are fluffy and delicious. These pancakes have a surprising and tasty blueberry twist.
In a pot combine the blueberries, maple syrup, and orange juice over medium-high heat.
Bring to a gentle boil then reduce the temperature to a simmer. Stir occasionally and cook until berries are fully defrosted and heated through, about 6 minutes.
Remove from the heat and let stand while you prepare the pancakes.
Ricotta Pancakes
Preheat the flat top grill to medium heat.
In a mixing bowl combine the ricotta cheese, egg yolks, milk, oil, sugar, salt, nutmeg, flour, and baking powder.
In a separate bowl beat the egg whites until soft peaks form. Gently fold into the pancake base.
Brush the preheated flat top grill with vegetable oil.
Spoon the pancake batter onto the hot flat top grill and cook about 2 minutes per side, until each side is golden brown and the centers are cooked.
To Serve
Stack the ricotta pancakes in serving sizes then top with the blueberry topping. Serve while still hot.