5.0 from 21 votes
Blintz Pancakes with Blackberry Sauce
Blintz Pancakes with Blackberry Sauce Recipe. The simple blini recipe is filled with sweet creamy ricotta filling then topped with fresh blackberry sauce.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 12 pancakes
Calories: 263 kcal
Course:
Breakfast
Cuisine:
American , Russian
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 blackberries, 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.
Cup of Yum
Notes
- NOTE: The batter, filling, and blackberry sauce can all be made 2-3 days ahead. However, cook and fill the pancakes immediately before serving.
Nutrition Information
Calories
263kcal
(13%)
Carbohydrates
30g
(10%)
Protein
8g
(16%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Cholesterol
78mg
(26%)
Sodium
365mg
(15%)
Potassium
207mg
(6%)
Fiber
3g
(12%)
Sugar
18g
(36%)
Vitamin A
545IU
(11%)
Vitamin C
10.3mg
(11%)
Calcium
132mg
(13%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 263
% 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.