Blueberry Pancakes with Blueberry Compote
Ingredients
18 ounces fresh blueberries
1/3 cup sugar
Zest and juice of 1 lemon
1/4 bunch fresh mint, leaves only, roughly chopped
1 cup fresh ricotta cheese
4 large eggs, separated
3/4 cup buttermilk
1 cup all purpose flour
1 1/2 teaspoons baking powder
Pinch of salt
1/4 cup sugar
1/2 cup fresh blueberries
3 tablespoons (about) unsalted butter
Crème fraîche
560g fresh blueberries
1/3 cup caster sugar
Finely grated zest and juice of 1 lemon
1/4 bunch fresh mint, leaves only, roughly chopped
1 cup fresh ricotta cheese
4 large eggs, separated
3/4 cup buttermilk
1 cup plain flour
1 1/2 teaspoons baking powder
Pinch of salt
1/4 cup caster sugar
1/2 cup fresh blueberries
Directions
PREP TIME
MINS
COOKING TIME
MINS
Serves
Make-Ahead:
The blueberry compote and pancakes are best prepared and eaten as soon as they’re made.
Make-Ahead:
The blueberry compote and pancakes are best prepared and eaten as soon as they’re made.
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.
In a large bowl, whisk the ricotta and egg yolks together to combine, and then whisk in the buttermilk. Sift the flour, baking powder, and salt into the ricotta mixture. Stir with a whisk just until combined.
In another large bowl, using an electric mixer, beat the egg whites and sugar 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.
On a hot griddle pan, melt some butter over medium-low heat. Working in batches, ladle the batter onto the griddle. Cook the pancakes about 3 minutes per side, or until the pancakes puff, become golden brown and are just cooked through.
Transfer the pancakes to plates. Spoon the warm blueberry compote over the pancakes. Top with a dollop of crème fraîche and enjoy.
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.
In a large bowl, whisk the ricotta and egg yolks together to combine, and then whisk in the buttermilk. Sift the flour, baking powder, and salt into the ricotta mixture. Stir with a whisk just until combined.
In another large bowl, using an electric mixer, beat the egg whites and sugar 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.
On a hot griddle pan or heavy frying pan, melt some butter over medium-low heat. Working in batches, ladle the batter onto the griddle. Cook the pancakes about 3 minutes per side, or until the pancakes puff, become golden brown and are just cooked through.
Transfer the pancakes to plates. Spoon the warm blueberry compote over the pancakes. Top with a dollop of crème fraîche and enjoy.
