Storified by Arya McLean· Tue, Mar 26 2013 22:27:15
Fluffy and creamy, sweet and tangy, these blueberry and ricotta pancakes make breakfast divine. Serve with a blueberry sauce made with blueberries, honey, and lemon this is an unforgettable breakfast that you will relish with every bite. It is made with whole-wheat pastry flour and all-purpose flour for a healthier gourmet food. Part-skim ricotta cheese gives the pancakes creamy texture and unbelievably delicious flavor. The extra egg whites make the pancakes fluffy like soufflé while leavening ingredients like baking powder allow the pancakes to rise and make them airy. The carbonation in the baking soda also helps make light and airy pancakes forming bubbles in the batter.
The blueberry pancakes are made even more delectable with a dash of nutmeg and the addition of lemon juice and lemon peel. Other ingredients used to make the pancake batter include sugar, egg, buttermilk, canola oil, and blueberries.
When making pancake batter, it is crucial to mix the dry ingredients and the wet ingredients separately and then combine them together just enough for every bit of dry ingredient to be moistened. When combining the dry ingredients, sift them together to break up any lumps or stir them well with a whisk. When the dry and the wet are combined, stirring must be done gently. Do not over mix or it will develop and overwork the gluten and result in dry and tough pancakes. A few lumps and bubble n the batter is fine, since this will allow air to come in and make the pancakes fluffy.
Beat the egg whites separately before adding it to the rest of the ingredients. This is the same technique used to make soufflés and meringues. The egg whites should be beaten until stiff peaks form and fold it into the batter and then make sure to cook the pancakes immediately after folding in the egg whites.
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