I'm entertaining this weekend, and when one particular friend of mine comes over, I always make sure this is on the menu – my ricotta pancakes with berry coulis is her absolute favorite! If you love good breakfast and you haven't tried this, make it with me.
Mixing cornmeal, which is a little gritty, in the batter gives these pancakes just a little crunch. Berry sauce with freshly whipped cream, makes them awfully good.
- 1 1/2 cups flour
- 1/2 cup cornmeal
- 2 Tbsp. sugar
- 1 tsp baking powder
- pinch of salt
- 2 eggs
- 1 1/4 cups milk
- 1/2 cup whole milk ricotta cheese
- 2 Tbsp. butter, melted
- 1 Tbsp. honey
- 1 tsp. vanilla extract
- lemon zest from 1/2 lemon
For the berry coulis:
- 2 cups fresh berries
- 1/2 cup sugar
- 2 Tbsp. lemon juice
- 1 cup heavy cream for serving
To make the berry coulis: put the berries in a pan with the sugar and heat gently, stirring with a wooden spoon from time to time. When the mixture comes to a simmer, cook gently for another 10 minutes. Transfer to a blender or food processor and whiz to a puree, then strain through a strainer into a bowl. Let this coulis cool, then stir in the lemon juice.
In a medium-size bowl, mix the cornmeal, flour, sugar, salt, baking powder and lemon zest. In a small owl, combine the milk, eggs, ricotta, vanilla, butter and honey. Stir the milk mixture in the flour mixture just until well blended.
Cook the pancakes until bubbles burst on the top and the bottom is light brown. Turn and cook the other side 1 to 2 minutes, until it is browned.
To serve pancakes: Whip the cream to a ribbon consistency. Very delicately mix in cold berry coulis to create a ripple effect. Put on a top of the pancakes with extra berries.