Thursday, June 11, 2009
Fresh Ricotta Pancakes with blueberry compote
I absolutely LOVE this recipe. If you feel tempted, please try it. It is amazing!!!
- For the Blueberry Compote:
18 ounces fresh blueberries
1/4 cup sugar
Grated zest and juice of 1 lemon
1/2 cup coarsely chopped fresh mint leaves (optional)
- For the Pancakes:
1 cup fresh ricotta cheese
4 large eggs, separated
3/4 cup buttermilk, shaken (you can use regular milk too)
1 cup all-purpose flour
1 1/2 teaspoons baking powder
Pinch of salt
1/4 cup sugar
1/2 cup fresh blueberries
About 3 tablespoons unsalted butter
Butter, for serving
To make the blueberry compote: Combine the blueberries, sugar, lemon zest, and 2 tablespoons of the lemon juice in a medium saucepan over medium heat and cook for 2 minutes, or until the sugar dissolves. (Don't let the berries cook too long or they will become mushy and lose their beautiful shape.) Remove from the heat. Gently stir in the chopped mint if using. Keep warm.
To make the pancakes: Whisk the ricotta and the egg yolks together in a large bowl to combine; then whisk in the buttermilk. Sift the flour, baking powder, and salt into the ricotta mixture. Stir with a whisk until just combined.
Using an electric mixer, beat the egg beat the egg whites and sugar in a large bowl until stiff peaks form. Using a large rubber spatula, gently fold the egg whites through the batter in 2 batches. Gently fold the fresh blueberries into the batter.
Melt some butter on a hot griddle pan over medium-low heat (I used a regular pan). Ladle the batter onto the griddle (you should be able to fit 3 pancakes at a time) and cook for about 3 minutes per side, or until the pancakes are puff, become golden brown, and are just cooked through.
Transfer the pancakes to plates. Spoon the warm blueberry compote over them, and then top with a dollop of butter. Serve immediately.
Source: "Relaxed cooking with Curtis Stone"