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.

Ingredients:

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

Directions:

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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