Ricotta pancakes with blueberries
4 servings
30 minutes
Ricotta and blueberry pancakes are a refined dessert of Armenian cuisine, combining a light texture with the rich flavor of fresh berries. Ricotta adds tenderness and softness to the batter, while lemon zest adds a light citrus note harmoniously complemented by the sweetness of blueberries. The history of this dish is rooted in Armenian baking traditions, where dairy products are often used to create rich yet light treats. Pancakes can be served as a standalone dish or garnished with honey, nuts, and yogurt. They are perfect for breakfast or dessert, filling the home with warmth and the aroma of fresh baking.
1
In a small bowl, mix both flours, sugar, baking powder, nutmeg, and soda.
- Coarse-ground flour: 0.5 glass
- Wheat flour: 0.3 glass
- Sugar: 1 teaspoon
- Baking powder (raising agent): 1 teaspoon
- Ground nutmeg: 0.5 teaspoon
- Baking soda: 0.3 teaspoon
2
In another bowl, whisk together the ricotta, egg, egg white, buttermilk, lemon zest, and juice.
- Ricotta cheese: 0.8 glass
- Chicken egg (large): 1 piece
- Fat-free buttermilk: 0.5 glass
- Egg white: 1 piece
- Lemon juice: 1 tablespoon
- Grated lemon zest: 1 teaspoon
3
Combine both mixtures and mix well.
4
Heat the pan well with a small amount of vegetable oil.
- Vegetable oil: 2 teaspoons
5
Pour a small amount of batter into a heated pan, spread it over the surface, and sprinkle with blueberries. Bake until golden, then flip and bake until done. Repeat the same with the remaining batter and berries.
- Blueberry: 0.8 glass