Buttermilk Blueberry Pancakes with Lemon Ricotta

Ingredients

Equipment Needed

• •12-inch cast iron griddle or large skillet
• •Wire whisk
• •Large mixing bowl
• •1/4 cup dry measure for portioning
• •Thin metal spatula
• •Wire cooling rack
• •Rimmed baking sheet for keeping pancakes warm

Instructions

1. 1

   Make the lemon ricotta

   In a small bowl, stir together the ricotta, lemon zest, two teaspoons of lemon juice, honey, and a pinch of salt. Taste it. The mixture should be bright and slightly sweet, not cloying. Adjust with more lemon juice if needed. Set aside at room temperature while you prepare everything else. The flavors will marry as it sits.

   Fresh ricotta from an Italian market or cheese counter makes a noticeable difference here. The supermarket tubs work, but drain off any excess liquid first.
2. 2

   Combine the dry ingredients

   Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Create a well in the center. This takes thirty seconds and ensures even distribution of the leavening agents throughout the flour. Lumpy batter is acceptable. Lumpy leavening distribution is not.

3. 3

   Mix the wet ingredients

   In a separate bowl or large measuring cup, whisk the buttermilk, eggs, melted butter, and vanilla until combined. The butter may form small clumps when it hits the cold buttermilk. This is fine. They'll disappear when everything comes together.

4. 4

   Create the batter

   Pour the wet ingredients into the well of dry ingredients. Stir with a wooden spoon or spatula using broad, gentle strokes. Stop the moment the flour is incorporated. You want to see lumps. A few streaks of dry flour are acceptable. Overmixed batter produces tough, dense pancakes that no amount of syrup can redeem. The batter should look rough, almost unfinished.

   I count my strokes. Fifteen to twenty is usually right. The urge to keep stirring is strong. Resist it.
5. 5

   Fold in the blueberries

   Add the blueberries to the batter and fold them in with two or three gentle strokes. Some berries will remain on top. That's what you want. If using frozen berries, add them straight from the freezer without thawing. They'll leave purple streaks through the batter, which looks beautiful in the finished pancake.

6. 6

   Heat the griddle

   Set a cast iron griddle or large skillet over medium heat. Let it warm for a full five minutes. Test the temperature by flicking a few drops of water onto the surface. They should dance and evaporate within two seconds. Too fast means your heat is too high. Too slow means the pancakes will spread and turn pale. Add a thin film of butter and swirl to coat.

   An electric griddle set to 350°F removes all guesswork if you have one. Otherwise, trust the water test.
7. 7

   Cook the first side

   Using a quarter-cup measure, pour batter onto the griddle, leaving two inches between pancakes. They'll spread. Watch the surface. Within two minutes, bubbles will begin forming around the edges. Wait. More bubbles will appear across the entire surface. When those bubbles pop and leave small holes that don't fill back in, and the edges look dry and slightly lifted, you're ready to flip. This takes three to four minutes total.

8. 8

   Flip with confidence

   Slide a thin spatula completely under the pancake in one smooth motion. Flip decisively. Hesitation creates folded pancakes. The second side cooks faster, about ninety seconds to two minutes. Look for the edges to puff slightly. Press gently on the center with your spatula. It should spring back. Transfer finished pancakes to a wire rack set in a warm oven (200°F) while you cook the remaining batter.

   Never press down on pancakes with your spatula while they cook. You're squeezing out all those air pockets you worked to create.
9. 9

   Continue in batches

   Wipe the griddle clean between batches if any butter has burned. Add fresh butter, let it foam, then pour your next round. The first pancake of every batch is a test. Adjust your heat if it browns too quickly or too slowly. By the second batch, you'll have calibrated your stove perfectly.

10. 10

    Serve immediately

    Stack three pancakes per plate. Add a generous dollop of the lemon ricotta alongside, not on top. You want your guests to control their own portions. Drizzle warm maple syrup over the stack and place a pat of butter on the crown. Scatter a few fresh blueberries around the plate if you're feeling generous. Serve while everything is warm. Pancakes wait for no one.

Chef Tips

• •Real maple syrup is non-negotiable. That corn syrup imposter in the shaped bottle has no place at your table. Grade A Dark Amber has the most robust flavor for pancakes.
• •If you don't have buttermilk, stir one tablespoon of white vinegar or lemon juice into one cup of whole milk. Let it sit for ten minutes until it curdles slightly. It's not quite the same, but it works.
• •Leftover pancakes freeze beautifully. Cool completely, stack with parchment between each one, and seal in a freezer bag. Toast them directly from frozen until heated through.
• •For company, make the lemon ricotta the night before. The flavors only improve. Just bring it to room temperature before serving.
• •Wild blueberries from Maine are available frozen year-round at most supermarkets. They're worth seeking out. Smaller than cultivated berries, they pack twice the flavor.

Advance Preparation

• •Lemon ricotta can be made up to 2 days ahead and refrigerated. Bring to room temperature 30 minutes before serving.
• •Dry ingredients can be whisked together the night before and stored covered at room temperature.
• •Wet ingredients should be mixed fresh, but eggs and butter can be brought to room temperature an hour ahead for better incorporation.

Frequently Asked Questions

Nutrition Information

1 serving (about 160g)