There is the occasional person that comes to brunch at BarBacon who just doesn’t like bacon. We keep these on the menu for those people—and because they are delicious, light, and lemony. Even the bacon lovers eat them. I like to think of them as palate cleansers between the bacon dishes. Smart.
In a medium saucepan, bring the maple syrup to a boil over high heat. Add the blueberries and cook for 1 minute. Remove from the heat, cover, and let steep while you make the pancakes.
In a medium bowl, combine the egg yolks, ricotta, butter, and lemon zest and whisk until smooth. In a large bowl, stir together the flour and granulated sugar.
In a separate large bowl, with a clean whisk, whip the egg whites until they hold soft peaks.
Add the egg yolk mixture to the flour mixture and whisk until just combined (do not overmix). Fold in the egg whites until just incorporated.
Heat a griddle or cast-iron pan over medium heat and brush with butter or spray with nonstick spray. Working in batches, pour the batter onto the griddle by
Serve 2 or 3 pancakes per person, ladled with the blueberry syrup and dusted with confectioners’ sugar.
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