Blackberry Buckwheat Ricotta Pancakes

Blueberry pancakes may be the standard, but these Blackberry Pancakes have them beat!

Makes about 16 pancakes

3/4 cup buckwheat flour
3/4 unbleached A/P flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon sea salt
2 eggs, separated
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1/2 cup ricotta cheese
1 1/2 cups water
1 cup fresh or frozen blackberries
Pure maple syrup, for serving

Beat the egg whites until stiff peaks form. Set aside.

In the bowl of a stand mixer or by hand in a large mixing bowl, combine the buckwheat flour, flour, sugar, baking powder, and sea salt.  Add the   egg yolks, melted butter, vanilla, ricotta, and water. Mix well. Stir in the blackberries. Fold in the egg whites.

Heat a griddle pan over medium-low heat. Grease the pan with butter or olive oil. Using a 1/4 cup measuring cup, drop batter onto the hot griddle. Flip the pancakes when little bubbles form on the surface. Cook for just another minute or so on the other side.

Serve with warmed maple syrup.  I like using Grade B; it has a much more intense flavor.

Enjoy!