* Exported from MasterCook *
Pancakes, Ricotta Pancakes with Blueberry-Lemon Compote
Recipe By :Rick Martinez
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Pancakes/Waffles Posted
Amount Measure Ingredient -- Preparation Method
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4 cups fresh blueberries -- (about 1 1/2 lbs), divided
1/4 cup sugar -- plus
1 tablespoon sugar
1 teaspoon kosher salt -- plus more
1 1/2 teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice
4 large eggs -- separated
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/3 cups whole-milk fresh ricotta
3/4 cup buttermilk
2 teaspoons vanilla extract
Vegetable oil -- for griddle
Pure maple syrup and room-temp butter -- (for serving)
If you're in a bit of a time crunch, these lemon-ricotta pancakes are
remarkably light and delectable on their own. They would also be
fantastic made with raspberries or huckleberries.
Cook 2 cups blueberries, 1/4 cup sugar, and a pinch of salt in a
medium saucepan over medium heat, stirring occasionally, until
berries start to burst and mixture becomes thick and jammy, 6 to 8
minutes. Add lemon zest, lemon juice, and 1 cup blueberries. Bring to
a boil, then remove from heat. Let compote sit until you are ready to serve.
Using an electric mixer on high speed, beat egg whites in a medium
bowl until stiff peaks form, 3 to 5 minutes. Whisk all-purpose flour,
whole wheat flour, baking powder, baking soda, and remaining 1 Tbsp.
sugar and 1 tsp. salt in a large bowl to combine. Whisk egg yolks,
ricotta, buttermilk, and vanilla in another medium bowl.
Add egg yolk mixture to dry ingredients and stir with a rubber
spatula to incorporate. Fold in one-third of egg whites to lighten,
then add remaining egg whites and fold in until no streaks remain.
Heat a griddle or a large skillet over medium-low; brush with oil.
Working in batches, scoop 1/2-cupfuls of batter onto griddle. Top
each with 2 Tbsp. fresh blueberries. Cook pancakes until bottoms are
golden brown and bubbles form on top, about 3 minutes. Flip and cook,
reducing heat if browning too quickly, until second sides are golden
brown and pancakes are cooked through, about 2 minutes.
Serve pancakes with warm compote, maple syrup, and butter.
Do Ahead: Compote can be made 2 days ahead. Let cool; cover and chill.
S(Internet address):
https://www.bonappetit.com/recipe/ricotta-pancakes-with-blueberry-lemon-compote
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Per Serving (excluding unknown items): 247 Calories; 9g Fat (30.5%
calories from fat); 11g Protein; 33g Carbohydrate; 3g Dietary Fiber;
128mg Cholesterol; 464mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean
Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 0627