Chicken Recipes
Lemon Ricotta Pancakes With Warm Blueberry Compote
Description
"Posted with my friend Baby Kato in mind. Times given are a guess."
Ingredients
- 4 cups blueberries (fresh or frozen)
- 2 teaspoons cornstarch
- 1 cup sugar
- 1⁄2 cup water
- 1⁄4 cup prepared lemon curd (from 10-to-12 ounce jar)
- 1 tablespoon fresh orange juice
- 1 pinch salt
- 1 tablespoon butter
- 1⁄2 teaspoon pure vanilla extract
- PANCAKES
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 tablespoons sugar
- 1 grated lemon, zest of
- 2 eggs, separated
- 1 cup ricotta cheese, preferably whole milk
- 1 1⁄2 cups milk, preferably whole
- confectioners' sugar
Directions
- For the blueberry compote, in a saute pan, combine the blueberries, cornstarch, 1 cup sugar, water, lemon curd, orange juice, and a pinch of salt. Gently cook over medium heat until the blueberries are tender but not broken down, and the mixture simmers and thickens. Remove from the heat; stir in the butter and vanilla. Set aside to cool slightly.
- For the pancakes, in a medium bowl, sift the flour, baking powder, salt, and sugar. Stir in lemon zest. Set aside. In a large bowl, mix the egg yolks and the cheese. Fold in the dry ingredients alternately with the milk. In a separate bowl, whip the egg whites until medium-stiff peaks form. Fold into the batter.
- To complete the recipe, heat a buttered nonstick skillet or griddle over medium-high heat or to 350ºF (water drops on the skillet should skitter or sizzle when hot). For each pancake, pour 1/4 to 1/3 cup batter and cook until bubbles form on top. Turn and cook until the bottom is golden brown and the pancake is cooked through.
- To serve, stack three pancakes on each plate with a dollop of the remaining prepared lemon curd between pancakes. Sprinkle with confectioner’s sugar and pour compote over the pancakes.
