fresh blueberries – Aubrey About Town http://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Thu, 14 May 2020 22:29:57 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32 fresh blueberries – Aubrey About Town http://aubreyabouttown.com 32 32 58900657 Mother’s Day: Orange-Ricotta Pancakes with Blueberry Syrup http://aubreyabouttown.com/recipe/mothers-day-orange-ricotta-pancakes-with-blueberry-syrup/ http://aubreyabouttown.com/recipe/mothers-day-orange-ricotta-pancakes-with-blueberry-syrup/#respond Sun, 10 May 2020 13:13:34 +0000 http://aubreyabouttown.com/?post_type=recipe&p=1901
Orange-Ricotta Pancakes with Blueberry Syrup
Get Mother’s Day, or any day off to a great start with these rich & fluffy ricotta cheese pancakes.
Servings12 pancakes
Prep Time10 mins
Cook Time12 mins
Ingredients
Blueberry Syrup
Pancake Batter
Instructions
Prepare Blueberry Syrup:
  1. Bring 1 cup water to a simmer.
  2. Add blueberries, sugar, and corn syrup.
  3. Stirring occasionally, simmer on MED-LOW heat for 20 mins until reduced by one third.
  4. Remove from heat, stir in vanilla.
  5. Strain through a sieve, pressing blueberries against the sieve to extract blueberry juice Discard spent blueberry skins.
  6. Pour blueberry syrup into sauce boat or in an airtight container. Syrup will thicken upon standing. Store remainder in refrigerator, keeps 2-weeks.
Prepare Orange-Ricotta Pancake Batter:
  1. In a large mixing bowl, sift together: all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
  2. In a small bowl, using a microplane, zest orange, then juice.
  3. To the orange mixture, add ricotta cheese, milk, and vanilla paste (or extract), whisk to combine.
  4. Add eggs one at a time, whisking well after each egg.
  5. All-at-once, add wet mixture to flour mixture, whisk just until smooth.
  6. Let batter rest 15 minutes.
  7. Heat large skillet or griddle to MED-HIGH heat. Brush hot skillet with melted butter.
  8. Pour 2 tbsp batter 2 inches apart, cook until bubbles form on the surface of pancake and has turned golden brown (about 2 mins).
  9. Flip pancakes and cook 45 seconds longer.
  10. Repeat with remaining batter.
  11. Serve hot fresh from the griddle, or transfer to an oven-safe dish and keep warm in the oven (180 degrees), covered with aluminum foil.
  12. Using a sifter, dust pancakes with confectioners sugar. Serve with Blueberry Syrup, garnish with blueberries.
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