Fabio whips up a super-simple and perfect breakfast, his blueberry and ricotta pancakes.
Pancakes are the comfort food of the world, great anytime of day. Blending the blueberries into the batter early makes a beautiful pancake. Adding ricotta at the end gives the pancake a perfect richness.
The key to fluffy pancakes is to let the batter get thick but not too thick, it needs to be just a touch runny. Use an extra hot griddle and pour the batter in one easy motion.
Fabio makes his a savory pancake so top it before serving with olive oil instead of syrup.
RICOTTA BLUEBERRY PANCAKES
Recipe by Fabio Viviani
Yields: 4 servings
4 ounces blueberries
4 Tbsp. all-purpose flour
5 Tbsp. extra-virgin olive oil
8 Tbsp. ricotta cheese
dash Smoked Paprika
4 oz. Parmesan cheese
Place eggs, blueberries and flour in a blender and blend till smooth (about 30 seconds.)
Transfer mixture to a small bowl and season with salt.
Heat 2 Tbsp oil in a large nonstick skillet over medium heat.
Pour ¼ cup of batter in the skillet for each pancake.
Fry until golden brown on one side, then sprinkle with a tablespoon of ricotta cheese.
Flip pancake and cook until golden brown.
Transfer to plate and sprinkle with smoked paprika and Parmesan cheese
Top with a drizzle of olive oil.