Blueberry Ricotta Buttermilk Pancakes

Buttermilk Pancake I did it again this morning, creating an amazing breakfast – rich, buttermilk and ricotta pancakes, topped with fresh butter and blueberry sauce, paired with fragrant, thick-cut bacon! Before I get too carried way in my enthusiasm, I want to give all the credit for this morning’s wonderful meal, to my local farmers – the diligent, hard-working people who raise our food.

The meals I make are only as good as the raw ingredients that go into them. And those ingredients – plant or animal – are only as good as the nourishment they receive. Foundational to creating healthy food, is healthy soil. For more information on the importance of soil, visit The Day of Discovery which offers a video, “Soil, The Foundation of Life”, free at their website.

In addition to great nutrition, naturally-raised, synthetic-chemical-free food tastes the way food should taste. Farm-fresh eggs from a chicken that eats what it is supposed to eat – bugs, grass and more bugs – instead of an unnatural “vegetarian diet!”, are going to be richer in taste and nutrition.

Real food also looks different from processed factory-food. Real egg yolks are bright orange, with clear whites. Real milk and cream, especially now, during Spring, is a beautiful gold color, rich in betacarotene from the Spring grass. Buttermilk – not the seaweed thickened, chemical-flavored grocery store poison – left over from butter-making, adds a complex flavor dimension to biscuits, waffles and pancakes.

Last night, I made ricotta from the leftover buttermilk, adding some farm-fresh whole milk – tangy! creamy! rich! And last, but not least, today’s farm-fresh chemical-free bacon had nothing in common, thank the good Lord, with overly-salty, nitrate-loaded, factory-farm bacon.

Liberally greasing my griddle with the freshly-rendered bacon fat, created a delicate, crisp, golden edge to the pancake – a sure sign this was going to be a successful recipe! – earning a “high-five” from my daughter.

While I doubled the following recipe, one recipe would easily have fed my family of four. On the other hand, leftovers keep well for a day or two in the refrigerator, and also freeze well.

Buttermilk Ricotta Blueberry Pancakes

Whisk the following in a large glass bowl; cover with a tea-towel and allow to sit for at least 8-hours (overnight) at room temperature:
1-1/2 c unbleached all purpose flour OR ground/sifted whole-wheat pastry flour
1 T sugar
1-1/2 cups buttermilk, leftover from cultured buttermaking
1/2 cup home-made ricotta cheese

The next morning, whisk together, until smooth:
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs yolks (whites reserved!)
1 T frozen orange juice concentrate (optional, but adds great flavor!)
1/2 tsp vanilla extract

Whisk until medium-stiff peak:
2 eggs whites reserved from egg yolks

2 cups frozen blueberries (or raspberries!), partially thawed

Assemble:

  1. Whisk egg yolk mixture into flour/buttermilk mixture.
  2. Fold 1/3 egg whites into egg yolk/flour/buttermilk mixture.
  3. Fold remaining egg whites into mixture just until incorporated.
  4. Let pancake mixture rest for 15-minutes while griddle heats.
  5. Prepare griddle using butter, bacon fat or coconut oil.
  6. Spoon 1/4-cup batter onto prepared griddle. Quickly distribute 1 T frozen blueberries on each pancake.
  7. When pancake forms bubbles around outer edge and the bottom is set, (approximately 3 minutes), flip pancakes over and cook for an additional 1-2 minutes.
  8. Serve with fresh butter and blueberry sauce – 1 cup low-sugar blueberry jam combined with 1/2-cup water, 2 T frozen orange juice, and 1 cup frozen blueberries, gently simmered just until heated through.

Be Kind To Your Grains

Grass Feeding Basics

Soil, The Foundation of Life