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Blintz Pancakes with Blackberry Sauce

These delicate Blintz Pancakes with sweet creamy ricotta filling and tangy blackberry sauce make a marvelous breakfast. Surprise your family this weekend!

Cooking Addic These Blintz Pancakes with Blackberry Sauce not only make a drool-worthy breakfast, they also double as a dazzling dessert. They offer such wow factor, no one will ever know how quickly you pulled them off.


For the Blintz Pancakes:
  • 1 cup all purpose flour
  • 1 cup whole milk
  • 3 large eggs
  • 1/4 cup melted butter (+ extra for pan)
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
Sweet Ricotta Filling:
  • 12 ounce ricotta cheese
  • 8 ounce cream cheese, softened
  • 3 tablespoons granulated sugar
  • 1 teaspoon lemon zest
Blackberry Sauce:
  • 4 cups fresh or frozen blackberries
  • 1/2 cup granulated sugar
  • 1 tablespoon corn starch


  1. Place all the ingredients for the pancake batter in a blender. Puree until very smooth. Then let the batter rest while you prepare the filling and blackberry sauce.
  2. For the sweet ricotta filling: Place the ricotta, cream cheese, sugar and lemon zest in a blender mixer. Blend (or beat) until very smooth, then set aside.
  3. For the blackberry sauce: Place the blackberries, sugar and cornstarch in a sauce pot. Heat over medium and bring to a simmer. Simmer for 5 minutes, then crush about half of the berries with a wooden spoon. Stir and remove from heat.
  4. Heat a large nonstick skillet or crepe pan to medium heat. Once hot, brush a little butter over the pan and pour 1/4 cup pancake batter on the hot surface. Quickly swirl the batter around to form a thin 8 inch circle. Cook for 1-3 minutes, until the center is solid to the touch.
  5. While the pancakes are hot, spoon approximately 3 tablespoons of ricotta filling over the warm pancake and roll it up. Place 2 or 3 rolled blintz pancakes on a plate and spoon warm blackberry sauce over the top. Garnish with sliced almonds or powdered sugar if desired.



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