Events, Wine

Make Mom’s Day with Blueberry Pancakes

Hotcakes. Flapjacks. Short stack. Pancakes. Whatever you call them, they’re a morning Mother’s Day delight, especially when made from scratch. These Mother’s Day pancakes have ricotta and whipped egg whites to lighten them; only the luscious blueberry sauce keeps them from levitating. Blueberries are a so-called superfood, bringing the antioxidants to your Mother’s Day brunch. Mom won’t forget the day you made her the best pancakes ever. In fact, this recipe is almost certain to become your go-to. And you don’t have to wait for a holiday. Every Sunday can be a pancake occasion, a new family ritual that brings loved ones to the table.

Certainly, many of us are eager to venture out as our favorite restaurants and wineries re-open. Needless to say, the state’s wineries are looking forward to welcoming you. With great spring weather (almost!) guaranteed and restrictions being lifted in many counties, May is an ideal time to reacquaint yourself with wineries you love and to discover some new ones. Be sure to plan your itinerary and confirm arrangements as many wineries now host visitors by appointment only. In the meantime, until everyone in the family is cleared to travel, a pancake brunch at home, preferably with bubbles, is certain to make Mom’s day.

BEES DO IT

Although grapevines don’t need bees or other pollinators to produce fruit, California winegrape growers understand why pollinators matter. Pollinators support our ecosystems and that’s why sustainably minded grape growers plant habitat for beneficial insects, and why the California Sustainable Winegrowing Alliance has joined the California Pollinator Coalition. You can help in your own home garden by cultivating plants that attract bees, butterflies and hummingbirds. The most suitable pollinator plants vary by region, so check online for recommendations for your area.

The Pour

Sparkling wine elevates any occasion and any menu; it certainly dresses up a stack of pancakes. Choose a Brut if you like your sparkling wine brisk and dry; open an Extra Dry or Demi-Sec if you like a softer, off-dry style. Forgot to chill that bottle? Plunge it into a bucket of ice water to cool it faster than the freezer will. A carafe of fresh strained orange juice on the bar will make the Mimosa fans happy. A fifty-fifty ratio of wine and juice is what many people like, but guests can always adjust to taste.

Don’t forget to check out our free Spring California Wine Cocktails e-book for more ways to use wine in your next festive cocktail!

Meet the Grapes: Explore more wine pairings.

Make these fluffy pancakes the centerpiece of a Mother’s Day brunch or serve them to weekend guests you want to impress. The pancakes have no leavening other than beaten egg whites; they are almost soufflé like. You can make the blueberry sauce the night before and reheat to serve.

Ricotta Blueberry Pancakes with Blueberry Sauce

Ingredients

For the blueberry sauce:

1 pint blueberries
3 tablespoons maple syrup

For the pancakes:

4 large eggs, separated
1 tablespoon granulated sugar
½ teaspoon sea salt
¼ teaspoon vanilla extract
2 tablespoons milk
1 cup whole-milk ricotta
1/3 cup unbleached all-purpose flour
1 tablespoon unsalted butter, melted
1 cup blueberries
Confectioner’s sugar
Unsalted butter, softened, for serving (optional)

Makes about a dozen 3 to 4-inch pancakes

Directions

Prepare the blueberry sauce: Set aside ½ cup of the blueberries. Put the remaining berries in a small saucepan with the maple syrup and ¼ cup water. Bring to a simmer over medium heat. Cover and adjust the heat to maintain a gentle simmer. Cook, stirring occasionally, until the berries completely collapse, about 10 minutes. The mixture will still be thin. Remove from the heat and stir in the reserved ½ cup berries. Let cool to room temperature; it will thicken as it cools. Rewarm gently to serve.
Prepare the pancakes: Preheat a griddle or large skillet to medium-low. In a large bowl, whisk the egg yolks, sugar, salt, and vanilla until pale and thick. Whisk in the milk, then the ricotta, whisking until smooth. Add the flour, whisking just until blended. In another bowl, by hand or with an electric mixer, beat the egg whites to firm peaks. Gently fold them into the batter.
Lightly brush the griddle with melted butter in the spots where you intend to make pancakes. You can make the pancakes any size you choose; this batter is sufficient to make about a dozen 3- to 4-inch pancakes. Spoon the batter onto the griddle in desired amounts; ¼ cup batter will make about a 4-inch pancake. Dot the top with blueberries. Cook until nicely browned on the bottom, then turn with an offset spatula and cook on the second side until nicely browned, about 2 minutes per side.
Transfer the pancakes to serving plates as they are done. Sprinkle with confectioner’s sugar and spoon warm blueberry sauce over and around them. Serve immediately, with butter if desired.