Lemon-Ricotta Pancakes With Huckleberry Compote

Lemon-Ricotta Pancakes With Huckleberry Compote and Meyer Whipped Creme

AZ Central.com

For the huckleberry compote:
3 pounds huckleberries, frozen
1 cup water
1 cup sugar
1 cup corn syrup
2 lemons, zest and juice

Place all ingredients in a pot and bring to a simmer. Allow to simmer until reduced to a syrup consistency, stirring occasionally.

For the Meyer whipped creme:
1 quart heavy cream
Zest and juice of 2  Meyer lemons
1/4 cup powdered sugar
1 tablespoon vanilla
1 teaspoon salt

Mix all ingredients. Whip with mixer until stiff.

For the pancakes:
4 cups cake flour
1/2 cup all-purpose  flour
2 tablespoons baking  powder
2 teaspoons salt
1 teaspoon nutmeg
Zest of 10 lemons
2 cups buttermilk
3 cups ricotta cheese
1 cup lemon juice
3/4 cup sugar
1 tablespoon vanilla extract
10 egg yolks
3/4 cup butter, melted
10 egg whites
Butter for cooking

Combine the flours, baking powder, salt, nutmeg and zest in a large mixing bowl. In a separate mixing bowl, combine buttermilk, ricotta, lemon juice, sugar, vanilla and egg yolks and mix well. Whisk in melted butter. Add wet mixture to the dry ingredients and slowly whisk until smooth.

In a separate bowl, whip egg whites to stiff peaks. Gently fold egg whites into the batter. Do not overmix. There should be some white streaks of egg whites left in the batter.

Preheat a non-stick griddle or large saute pan on medium-high heat and coat with butter. When butter is melted, place a small circle of batter in the pan. Cook for about 3 minutes, or until batter is stiff enough to flip. Flip and allow pancake to cook for 2 more minutes. Top with huckleberry compote and Meyer whipped creme.

Makes 8 to 10 servings.

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