Blintz Pancakes with Blackberry Sauce
User Reviews
5
Blintz Pancakes with Blackberry Sauce
Description
The pancake batter is blended for smoothness and rested before cooking very thin pancakes in butter. The filling combines ricotta, cream cheese, sugar, and lemon zest to a creamy, lightly sweet consistency. The blackberry sauce simmers fresh or frozen berries with sugar and cornstarch, then is partially crushed to create both chunky and smooth textures.
Each warm pancake is quickly filled with the sweet ricotta mix and rolled up to retain the filling. These blintzes pair well with the fruity, slightly thickened blackberry sauce, offering a combination of tender, creamy, and tangy elements.
All components — batter, filling, and sauce — can be prepared 2-3 days in advance; however, the pancakes are cooked and filled just before serving to preserve their texture and freshness.
Ingredients
For the Blintz Pancakes:
- 1 cup all-purpose flour
- 1 cup milk whole
- 3 egg large
- 1/4 cup butter + extra for pan, melted
- 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 blackberry fresh or frozen
- 1/2 cup granulated sugar
- 1 tablespoon corn starch
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- The batter, filling, and blackberry sauce can be made 2-3 days ahead for convenient preparation.
- Cook and fill pancakes immediately before serving to maintain optimal texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 78mg | 26% |
| Sodium | 365mg | 15% |
| Potassium | 207mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 545IU | 11% |
| Vitamin C | 10.3mg | 11% |
| Calcium | 132mg | 13% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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