Our Favorite Hamptons Hotels' Recipes
Baker House 1650

Baker House 1650 - Ricotta Pancakes
Baron's Cove - Seared Sea Scallops
Mill House Inn - Lobster Frittata
​White Fences Inn - Nutella Muffins

Baker House 1650 - Blueberry Ricotta Pancakes

Baker House 1650

Baker House 1650
Blueberry Ricotta Pancakes
 
• 1 cup of ricotta cheese
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 1/2 tablespoons granulated sugar
• 1/4 teaspoon fine salt
• 1/4 teaspoon cinnamon
• 3/4 cup of whole milk
• 2 large eggs, separated
• 1/2 teaspoon vanilla extract
• 2 cups of blueberries
• Butter, for cooking

Directions:
 
• If your ricotta seems to have a lot of liquid, set it in a fine mesh strainer to drain off excess liquid for about 30 minutes before you start cooking. If your ricotta is fairly dry and compact, you can skip this step.
 
• Whisk together flour, baking powder, cinnamon, sugar, and salt in a small bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.
 
• Beat the egg whites with a handheld electric mixer until stiff. Alternatively, you can whisk the egg whites by hand if you don’t have a mixer. Start off by stirring a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites in with a spatula. Be careful to not over mix you will remove all the air from the whites that make the pancakes fluffy.
 
• Heat a griddle over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Use a 1/3-cup to measure out and pour batter onto the hot griddle. By hand, place your preferred amount of blueberries per pancake once you get the batter on. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.
 
We serve ours with fresh whipped cream and maple syrup, but if you add a little fruit compote or lemon curd to them, we don’t think anyone would complain!
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Blueberry Ricotta Pancakes