Blintz Filled Pancakes
This recipe combines the best of both worlds: tender pancakes with a creamy blintz filling of ricotta cheese, all topped with warm strawberry rhubarb jam and a dusting of confectioners’ sugar. They’re just the thing for a leisurely weekend brunch.
- 1/2 cup whole milk ricotta cheese
- 1 Tbs. granulated sugar
- 1/4 tsp. vanilla extract
- 1 1/4 cups ebelskiver pancake mix
- 2 eggs, separated
- 1 cup milk
- 2 Tbs. unsalted butter, melted, plus more for cooking
- 1/2 cup strawberry rhubarb jam
- Confectioners’ sugar for dusting
In a small bowl, stir together the ricotta, granulated sugar and vanilla until well incorporated. Refrigerate until ready to use.
Using the pancake mix, eggs, milk and the 2 Tbs. butter, prepare the batter according to the package instructions. Brush each well of a filled-pancake pan with melted butter and heat over medium heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Place 1 tsp. ricotta mixture in the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown, 3 to 4 minutes. Using ebelskiver 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.
Put the jam in a microwavable bowl and microwave at 15-second intervals until warm. Dust the tops of the pancakes with confectioners’ sugar and drizzle with the warm jam. Serve immediately. Makes about 21.