Wild blueberry or blackberry and ricotta pancakes

Ricotta makes theses pancakes light and creamy.  If you want a fluffier pancake, you may choose to use pre-sifted or white spelt flour.

Yield : about 18 pancakes.

  • 3 large eggs, separated
  • 3/4 cup ricotta, drained of excess liquid before measuring
  • 2 1/4 cups buttermilk*
  • 3 Tbsp. cane sugar
  • 1 Tbsp. pure vanilla extract
  • 3/4 tsp.sea salt
  • 1 3/4 cups spelt flour
  • 1 tsp.  baking powder
  • 3/4 tsp. baking soda
  • 1 1/2 cups FROZEN wild blueberries or blackberries (don’t thaw) OR FRESH wild or cultivated blueberries or blackberies
  • Coconut oil for the griddle
  • Softened salted butter, pure maple syrup, and/or spices that bring joy** for serving

In a large bowl, whisk the egg yolks and ricotta.  Whisk in the buttermilk, sugar, vanilla and sea salt.

In a small bowl, stir the flour, baking powder, and baking soda with a spatula. Fold into the egg yolk mixture until just combined.

Beat the egg whites in a clean, dry bowl until they hold firm peaks. Fold gently into the batter until just combined. Fold in the berries.

Lightly oil a griddle and set it over medium heat. The griddle is ready when water droplets dance briefly on the surfacc before disappearing.  Ladle a scant 1/4 cup batter per pancake onto the griddle. Cook until the undersides are nicely browned, the edges look set, and small bubbles appear on the surface, about 3 minutes.  Flip and cook until the second sides are golden  brown, about 3 minutes more.  Repeat, re-oiling the griddle between batches, until all the batter is cooked. Serve at once with butter and/or  maple syrup and/or the spices that bring joy.

*To make your own buttermilk, order the buttermilk culture from : New England Cheesemaking Supply : (413) 628-3808, www.cheesemaking.com.

Whole  milk buttermilk is the easiest of the cultured milks. Place 1 quart whole milk and ¼ cup buttermik culture in a glass container, stir well with a wooden spoon, and cover.  Keep at room temperature  (but not higher that 80 degrees F.) until the milk thickens and curdles slightly. Chill well. Reserve 1/4 to ½ cup in a separate jar in the refrigerator for the next batch of buttermilk..

** Spices that bring joy, according to Saint Hildegard, are cinnamon, nutmeg and cloves.

Thank you Colette for sharing this super delicious  recipe with us!