I know you are looking for a great Mother’s Day breakfast recipe, maybe even a breakfast in bed recipe. Well, look no further, here it is. My Blueberry Ricotta Pancake Dippers is the recipe you’ve been looking for. I’ve mixed blueberries, ricotta and buttermilk pancakes together and baked them in a Madeleine pan to make little “dippers” that turn your pancakes into finger food to dip in your favorite sauce. They are perfect to eat in bed or munch on while you are having brunch in the backyard. And yes, they are perfect for little fingers that make a sticky, but adorable, messes with regular pancakes.
Sometimes, I get these whacky ideas in the middle of the night and then have a hard time going back to sleep because I am so excited to try them out. These are one of the best “whacky” ideas I have ever had.
So, here is a little insight into the how these “pancake dippers” came about.
Mother’s Day is coming up and while I was thinking of a good recipe to share with you, my mind started to wander. Soon, I was reminiscing about the homemade cards and little crafts and treasures my boys made for me every year. I even thought of the paper mache brooch shaped like a flower that I made for my own mother when I was in the first grade. The glue was still wet on the little stones I put in the center when I had to wrap it in tissue paper and carry it home form school. Along the way, the stones shifted and stuck randomly on the petals. I was so disappointed when Mom pulled away the yarn ribbon and opened my little package. Mom didn’t act as if she even noticed. She ”oooo-ed” and “awww-ed” as if it were the Hope Diamond. Mom wore it proudly every time she wore her navy blue dress, not just on Mother’s Day, but every time she wore that dress.
Then, my mind wondered to the little fingers that made all of those little gifts and how many times those little fingers had made “breakfast in bed” for me with the help of a biscuit mix that their Scout leader had sent home with them. I laughed when I thought of all the crumbs in bed and the sticky jam finger prints on the sheets.
That’s when the light bulb went on and my “Pancake Dippers” were born.
Ya, I know, my husband thinks I’m a nut, too. But! You are going to love these Blueberry Ricotta Pancake Dippers just the same!
Don’t worry. If the little fingers around your house are not quite ready to separate eggs and fold in egg whites and if your husband is anything like mine, a boxed pancake mix works just as well.
- 4 large eggs, separated
- 1 cup ricotta
- 1 cup buttermilk
- 6 tablespoons unsalted butter, melted
- 1 tablespoon lemon or tangerine zest
- 1 tablespoon lemon or tangerine juice
- 1½ cups all-purpose flour, divided
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 1 cup blueberries
- Preheat oven to 400 degrees.
- Separate the eggs and beat the egg whites to a soft peak. Set aside.
- Combine the egg yolks, ricotta, butter milk, melted butter, lemon or tangerine juice and zest together in a mixing bowl.
- Sift the 1 cup of the flour, baking powder, baking soda, sugar and salt into the ricotta mixture. Beat on medium speed for 2 minutes.
- Gently fold in the egg whites until almost combined.
- Sift the remaining 1/c cup of flour over the blueberries and gently toss until the berries are coated. If the berries are fresh, and not frozen, rinse the berries just before tossing with the four so that the four will adhere to the berries. This will help keep the berries from sinking to the bottom of the batter as well as prevent them from turning your batter purple.
- Gently fold the berries and flour into the batter. Try not to break up the berries, if possible.
- Use a regular spoon to fill the cups of an oiled Madeliene pan about ⅔ of the way. If using a muffin tin, fill only ¼ to ½ of the way full so that you will have a thin “dipper” and not a muffin.
- Bake at 400 degrees for 12 to 14 minutes or until the bottoms are golden brown. The tops may not brown as well because of the amount of egg white and ricotta so, be sure and check the bottoms for doneness.
- Dust with powdered sugar, if desired.
- Serve with berry or maple syrups for dipping.
I made these “pancake dippers” with little fingers in mind but, my big ol’ boys loved them just as much. They snatched a few every time they came by.
You can dust them with powdered sugar and forget the sauce or syrup, just be ready for “powdered sugar dust.” My family ate them straight, no sugar or syrup. Feel free to trade in the blueberries for your family’s favorite flavors.
If “dippers” aren’t your thing, here are some great pancake recipes from some of my blogging friends.
Traditional Pancakes from Created by Diane
Whole Wheat Pancake and Waffle Blender Mix by Barbara Bakes
Whole Wheat Pancake Recipe with Ginger and Berries by Cookin’ Canuck
Strawberry Pancakes by Taste and Tell
—posted by Sandy