Friday, March 5, 2010

Recipe Fridays: Blueberry Pancakes


Have a taste for pancakes this weekend? Try your hand at these blueberry panckes with a twist, courtesy of foxy Australian TV chef Curtis Stone. I made them for a brunch several months ago so I can attest to how yummy they are. I think the ricotta in the batter makes them even more fluffy and gives them a good zing. And topped with thick blueberry compote topping? Even better.

Pancakes:
1 cup fresh ricotta cheese
4 large eggs, separated
3/4 cup buttermilk, shaken
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

Blueberry topping:
18 ounces fresh blueberries
1/4 cup sugar
Grated zest and juice of 1 lemon
1/4 cup coarsely chopped fresh mint leaves (optional)



1. 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.

2. To make the pancakes: 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 2 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 pancakes at a time) and cook for about 3 minutes per side, or until the pancakes puff, become golden brown, and are just cooked through.

5. Transfer the pancakes to plates. Spoon the warm blueberry compote over them, and then top with butter. Serve immediately.

1 comment:

  1. These sound fabulous! Where can I find buttermilk?

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