Ricotta Pancakes with Blueberries and Lemon

Soft Batter, Bright Fruit

Ricotta makes the batter creamy without making the pancakes dense. The cheese has a mild flavor and gives the crumb moisture and tenderness; flour and egg provide enough structure to flip the little pancakes. A little baking powder helps them rise. The result is thicker than a thin crêpe, but still soft inside. So mix the batter only until the dry flour is just incorporated: vigorous stirring can make the pancakes tough.

Blueberries are generally plentiful in the Netherlands in summer, but frozen berries work all year round. There’s no need to thaw them first; just allow an extra minute in the pan. Warm the berries briefly with lemon juice and a little sugar. Once some of them burst, they release enough juice to make a glossy, fruity sauce, while the rest stay whole. Don’t cook them for long, or the topping will become thin and the berries will lose their shape. Lemon zest in the batter and lemon juice with the fruit balance the sweet and creamy flavors.

Cook the pancakes over medium heat in a large skillet. At too high a heat, the outside browns before the middle is cooked; steady, moderate heat gives the inside time to turn tender. Spoon small portions of batter into the pan and flip them when the edges have set and bubbles appear on top. Cook in batches if needed, and keep the first pancakes warm on a plate under a loosely fitting lid while the rest cook.

Use whole-milk ricotta for a soft texture. If the ricotta is very wet, let it drain briefly in a sieve; otherwise, the batter may be too thin. Buttermilk can replace the milk for a slightly tangier flavor, but add it gradually: the batter should be thick but spoonable. Serve the pancakes right away with the warm berries. A spoonful of yogurt on the side works well if you’d like a fresher breakfast; extra sugar usually isn’t needed.