Breakfast - Ricotta Pancakes with Blackberry-Orange Syrup

Ricotta Pancakes with Blackberry-Orange Syrup

Ingredients

• 1 navel orange
• 1 package frozen blackberries
• 1 tsp. cornstarch
• ½ c. granulated sugar
• 2 tbsp. granulated sugar
• ¼ c. pure maple syrup
• ¾ c. all-purpose flour
• ¾ c. whole-wheat flour
• 1½ tsp. baking powder
• ½ tsp. kosher salt
• 1½ c. whole milk
• 2 large eggs
• 1 c. ricotta
• 1 tsp. honey

Directions

1. Cut away the peel and white pith of the orange. Working over a small saucepan to catch any juices, cut the segments from the connecting membrane, then squeeze the juices from the membrane into the pan. Cut the segments in half, place them in a bowl and set aside.
2. Add the blackberries, cornstarch, and 2 tablespoons sugar to the saucepan and bring to a boil. Reduce heat and simmer, stirring often, until the sauce thickens to a syrupy consistency, 10 to 12 minutes. Remove from the heat and stir in the maple syrup.
3. In a large bowl, whisk together the flours, baking powder, salt, and remaining 1/2cup sugar. In a second large bowl, whisk together the milk, egg yolks, and 1/2 cup ricotta.
4. Add the milk mixture to the flour mixture and whisk until fully incorporated. In a medium bowl, beat the egg whites until stiff peaks form, then gently fold into the batter.
5. Heat a large nonstick skillet over medium-low heat. Check the heat by sprinkling with water-when the water bubbles and evaporates immediately, pour 3 scant 1/4 cupful's of batter into the skillet. Cook the pancakes until bubbles begin to burst around the edges and in the center, 2 to 3 minutes. Using a spatula, peek under the pancakes to check that they are golden brown, then carefully flip them.
6. Cook the pancakes 1 minute more, checking to make sure the underside is golden brown. Transfer to a baking sheet, cover loosely with foil and keep warm in a low oven. Repeat with the remaining batter (if your pancakes stick, wipe the skillet with 1 teaspoon canola oil before cooking the next batch).
7. In a small bowl, stir together the honey and remaining 1/2 cup ricotta. Serve the pancakes with the syrup, ricotta, and reserved orange segments.