Provided by Curtis Stone
To Make the Berry Compote:
Place the blueberries sugar 2 tablespoons of lemon juice and the zest in a medium saucepan over medium heat and cook for 2 minutes or until the sugar melts and berries soften just slightly.
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.
To Make the Hotcakes:
Whisk the ricotta and egg yolks together in a large bowl to combine then whisk in the buttermilk.
Sift the flour baking powder and salt into the ricotta mixture. Stir with a whisk just until combined.
Using an electric mixer beat the egg whites and sugar in a large bowl until stiff peaks form.
Using a large silicone spatula gently fold the egg whites through the batter in 2 batches.
Gently fold the blueberries into the batter.
To cook the hotcakes:
Melt some butter on a hot griddle pan over medium-low heat. Working in batches ladle the batter onto the griddle.
Cook the hotcakes about 3 minutes per side or until the hotcakes puff become golden brown and are just cooked through.
To Serve the Hotcakes:
Transfer the hotcakes to plates. Spoon the warm blueberry compote over the hotcakes.
Top with a dollop of crème fraîche and enjoy.
Visit http://curtisstone.com.
This recipe has been added to the following public cookbooks:
Sheilla's Cookbook,
Marie's Favorite Receipe's,
Bills cook book,
Catherine's recipes,
Johns Cookbook
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | calumw
10/14/09 01:16 PM | A lot of work but deliciousI already have a great secret recipe for fluffy pancakes, but really liked these. Light, soft, sweet, very tasty. But a LOT of work! I think in the future I would make these without the berries in the batter, because it makes it hard to cook them through, and just top with berries. My picky kids loved these, not knowing that there was ricotta cheese in there! |
| ★ ★ ★ ★ ★ | nkeepersb
10/07/09 03:59 PM | better with just syrupI own a B&B in portland maine www.thechadwick .com
I tried this recipe and they were great however I think much better with just nice warm maple syrup instead of the blueberry compote. Enjoy |
| ★ ★ ★ ☆ ☆ | jawa157
09/25/09 12:36 PM | Pretty GoodI thought these pancakes were pretty good, but the sweetness of them was almost a little overpowering, especially with the compote on top. My favorite recipe for blueberry pancakes is here:
http://www.myfryingpan.com/2009/09/17/blueberry-pancakes/ |
| ★ ★ ★ ★ ☆ | Cinda5120
09/23/09 12:15 PM | Not rocket scienceThe ingredients are not so exotic. Ricotta, in a container like sour cream...in the same section as sour cream. Creme fraiche, heavy whipping cream..whip it. Blueberries, can't find fresh? Try a good brand of frozen. Nice recipe for a summer brunch. |
| ★ ☆ ☆ ☆ ☆ | mtnoche
09/15/09 10:47 AM | Don't waster you time or your moneyI made these pancakes and was incredibly disappointed. If you want to spend a fortune on what should be a simple breakfast, then make these pancakes. The blueberries are so overpowering in the compote, that they are all you taste. You end up having to scrape this very expensive ingredient off ( the berries alone cost almost 20.00). The pancakes themselves took so long, that breakfast turned into lunch. Sorry Curtis, but this recipe was a BUST! |
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