Most days my sweet husband usually leaves for work before my kids even wake up in the morning, so when he took a few days off work last week I wanted to make it a special for him and for the kids, and what better way to make a day memorable than to start the day off with a nice breakfast, and what better breakfast is there than these Blintz Filled Pancakes? I contend there is nothing!:)
I started hearing about “Blintz filled” things only a few months ago, and I don’t really know what I was doing in my life before that. Blintz consists of ricotta cheese, sugar and vanilla and is popular in crepes. These pancakes are made with an ebelskiver pan, and if you don’t have one yet, they are totally worth it! Its just another great way to eat breakfast!
Blintz Filled Pancakes with Blueberry Syrup and a Dusting of Powdered Sugar
*Note: My recipe made about 18 little pancakes. Watch the first batch extra carefully. I feel like I have to play around with the temperature to make sure they don’t burn, but get cooked through. Also, make sure there is enough butter in each well so that the ebelskivers don’t get stuck and are easy to flip!
Recipe for Pancakes
1/2 cup whole milk ricotta cheese (I used skim and it worked fine)
1 Tablespoon granulated sugar
1/4 teaspoon vanilla extract
1 1/4 cups your favorite pancake mix (or ebelskiver pancake mix)
confectioners sugar for dusting
In a small bowl, stir together the ricotta, granulated sugar, and vanilla until well incorporated. Refrigerate until ready to use.
Prepare the pancake batter. Brush each ebelskiver well with melted butter, and heat over medium heat until the butter begins to bubble. pour 1 tablespoon of batter into each well. Place 1 teaspoon of ricotta mixture in the center of each pancake and top with 1 tablespoon of batter. Cook until the bottoms are golden brown, 3 to 4 minutes. Using ebeskiver turning tools or 2 wooden skewers, turn the pancakes over and cook until golden brown, about 3 minutes more. Transfer the pancakes to a large plate. Repeat with the remaining batter and filling.
You can top with blueberry syrup or put your favorite jam in a microwavable bowl an microwave at 15-seconds intervals until warm. Dust the tops of the pancakes with confectioners sugar and drizzle with the warm jam. Serve immediately.
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
2 cups blueberries (fresh or frozen)
2 tablespoons of butter
In a sauce pan combine sugar and cornstarch; add water. Bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted.
Recipe Source: Highly adapted from Williams- Sonoma or click here.