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Ingredients
- PANCAKES
- 1 1/2 cups (6 oz.) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 1/2 cups buttermilk
- 2 large eggs, separated
- 1 tablespoon lemon zest
- 1/3 cup whole milk ricotta cheese
- Butter for greasing griddle
- *
- BROWN BUTTER-MAPLE SYRUP
- 4 ounces (1/2 cup) salted butter, diced
- 1/4 cup maple syrup
- *
- BLUEBERRY COMPOTE
- 3 cups fresh blueberries (about 14 oz.)
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest plus 1 Tbsp. fresh lemon juice (about 1 lemon)
- 1 tablespoon water
Details
Servings 4
Preparation time 25mins
Cooking time 40mins
Adapted from southernliving.com
Preparation
Step 1
Step 1
Prepare Pancakes: Stir together first 4 ingredients in a large bowl. Whisk buttermilk, egg yolks, and zest in a medium bowl. Stir buttermilk mixture into flour mixture. Gently stir in ricotta cheese.
Compote: Combine ingredients in a small saucepan; bring to a boil over medium-high. Boil, stirring often, until blueberries break down, 8 to 10 minutes. Serve warm.
Step 2
Beat egg whites at high speed with an electric mixer until soft peaks form. Gently fold egg whites into batter.
Step 3
Heat a nonstick griddle or 12-inch nonstick skillet over medium. When hot (350°F), coat lightly with butter. Drop batter by 1/2-cupfuls onto griddle, and cook until pancakes are browned on the bottom and edges begin to look dry, about 4 minutes. Turn with a wide spatula, and cook until set in the middle, about 4 more minutes. Wipe griddle clean; coat with more butter, and repeat with remaining batter. Keep warm in a single layer on a baking sheet in a 200°F oven for up to 15 minutes.
Step 4
Prepare Brown Butter-Maple Syrup: Heat 1/2 cup butter in a small saucepan over medium, stirring often, about 10 minutes. (The butter will foam; when the foam subsides, little brown flakes will appear.) Remove from heat, and whisk in maple syrup. Serve with pancakes and Blueberry Compote.
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