Do you ever get to the end of a month and marvel at just how much happened? May 2016 is one of those months for me, and the last few weeks especially have been like a rollercoaster, but one of those super short ones where you feel totally exhilarated at the end but yet it all was over so quickly you aren’t sure exactly what happened.  In any case, I’m feeling pretty exhausted and excited from the month so far. Good thing I’m off to Disney World on Monday! I’ll be back on the 30th to talk about the next installment in The Roast Chicken Project, but until then, here is some breakfast inspiration for your weekend.

I’m sure I have a great story somewhere in my mind about pancakes that I want to share, but I can’t remember today, so these guys can do the talking. I’ll just confirm for you that yes, these pancakes are pretty excellent, with a fluffy, custardy texture from the ricotta and a slight nuttiness from whole wheat flour.  The blueberries are basically a marvel of simplicity bursting with flavor, and the orange ginger butter gives just enough zing to let you know these pancakes are worthy of your Sunday. Get brunching. 

Ricotta Pancakes with Roasted Blueberries and Orange Ginger Butter

Pancakes adapted from The Kitchn.

For the pancakes:
3/4 cup flour
1/4 cup white whole wheat flour
1/2 tsp baking powder
1 1/2 tbs sugar
1/4 tsp + a pinch of salt
1 cup ricotta
1 cup milk
2 eggs, separated
1/2 tsp vanilla extract

For the Roasted Blueberries:
2 pints blueberries
a pinch of salt
honey

For the Orange-Ginger Butter:
1 stick of butter, softened
1-2 inch piece of fresh ginger, grated
zest of 1 orange

1. To make the orange ginger butter: in a bowl, combine the butter, ginger, and orange zest and stir together to completely combine. Spoon out butter into a mound on a sheet of plastic wrap and roll into a log. Butter can be stored in the refrigerator or freezer, well wrapped in plastic wrap and foil.
2. To make the roasted blueberries: Preheat oven to 375 degrees. Lay blueberries out on a baking sheet, sprinkle with salt and drizzle with a little bit of honey. Roast blueberries for 10-15 minutes, until blueberries are collapsed and releasing their juice. Serve immediately or store, covered in the refrigerator until ready to use, then reheat on the stove on low.. 
3. Whisk together dry ingredients in a small bowl and set aside. In a larger bowl, combine ricotta, milk, egg yolks, and vanilla and stir until smooth. Add in the dry ingredients and stir to combine.
4. Beat the egg whites until stiff peaks form, then gently fold into the pancake batter.
5. Heat a griddle (or whatever pan you use to make pancakes) over medium high heat. When hot, add a little butter to the pan and pour batter by 1/3 cup measure onto the griddle. When bubbles begin to form on the surface, flip and continue cooking, about 3 minutes per side. Finished pancakes can be kept in an oven at 200 degrees while the rest are cooking.
6. Serve with the roasted blueberries and orange ginger butter, and maple syrup, if desired.