I almost never order pancakes when I’m out for brunch. It’s because I’m more of a savory person when I go to a diner, and most diners do not sell pancakes with something savory on the side. That being said, when I went to Flippers, I was inspired by their blueberry ricotta pancakes. The best thing: they have a side of chicken thighs.
Adding ricotta makes the pancakes rich and creamy. Adding blueberries and a touch of lemon cuts through the richness.
Would I make this again? Absolutely. If you’re into that sweet and savory thing, you need to try this.
Before You Start:
- Season your chicken: I can’t stress this enough—season both the chicken and the dredge. No one likes bland chicken, especially when the crispy skin is the star.
- Use dark meat: Thighs are the way to go. Chicken breast tends to dry out, and with pancakes this indulgent, you want the juicy, tender meat that only dark cuts deliver.
- Non-stick is your friend: Ricotta pancakes can be a little tricky to flip, so a good non-stick pan or a well-seasoned griddle is essential.
Instructions:
Step 1: Prepare the Chicken
- Marinate the chicken: In a large bowl, combine the chicken thighs with buttermilk, salt, pepper, and a dash of smoked paprika. Let it marinate for at least 30 minutes or overnight in the fridge for deeper flavor.
- Prepare the dredge: In another bowl, mix the flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), and more salt and pepper. This seasoned flour is where the magic happens, so don’t skimp on the seasoning.
- Fry the chicken: Heat oil in a large skillet over medium heat until it reaches 350°F (175°C). Dredge the marinated chicken thighs in the flour mixture, ensuring each piece is thoroughly coated. Fry the chicken for about 10-12 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (75°C). Set aside on a paper towel to drain excess oil.
Step 2: Make the Blueberry Ricotta Pancakes
- Whisk the dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Mix the wet ingredients: In another bowl, combine the ricotta, milk, egg yolks, lemon zest, and vanilla extract until smooth.
- Whip the egg whites: In a separate bowl, beat the egg whites until soft peaks form, then gently fold them into the ricotta mixture. This step gives the pancakes a light, airy texture.
- Combine the mixtures: Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix. Fold in the blueberries.
- Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil. Scoop about 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes per side, until golden brown and cooked through. You’ll know it’s time to flip when bubbles form on the surface.
Step 3: Serve it Up
Stack your pancakes high, and don’t be shy with the blueberries on top. Drizzle with maple syrup, then plate your crispy fried chicken alongside. The sweet and savory combo is pure brunch bliss.
