PANCAKES - WITH DELICIOUS BLUEBERRY COMPOTE

By akselden

Ingredients

• BLUEBERRY COMPOTE:
• 18 oz. fresh blueberries
• 1/4 C. sugar
• Grated zest and juice of 1 lemon
• 1/4 C. coarsely chopped fresh mint leaves (optional)
• HOTCAKES:
• 1 C. fresh ricotta cheese
• 4 large eggs, separated
• 3/4 C. buttermilk, shaken
• 1 C. all-purpose flour
• 1 1/2 tsp. baking powder
• Pinch of salt
• 1/4 C. sugar
• 1/2 C. fresh blueberries
• 3 T. unsalted butter
• Butter, for serving.

Details

Servings 4

Preparation

Step 1

1. To make the blueberry compote: combine the blueberries, sugar, lemon zest, and 2 T. 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.

2. To make the hotcakes: Whisk the ricotta and the egg yolks together in a large bowl; then whisk in the buttermilk. Sift the flour, baking powder, and salt into the ricotta mixture. Stir with a whisk until just combined.

3 Using an electric mixer, 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 two batches. Gently fold the fresh blueberries into the batter.

4. Melt some butter on a hot griddle pan over medium-low heat. Ladle the batter onto the griddle (you should be able to fit 3 hotcakes at a time) and cook for about 3 minutes per side, or until the hotcakes puff, become golden brown, and are just cooked through.

5. Transfer the hotcakes to plates. Spoon the warm blueberry compote over the hotcakes, and then top with a dollop of butter. Serve immediately.