Ingredients
18 oz. fresh blueberries
1/4 c. sugar
Grated zest
1 lemon
1/4 c. fresh mint leaves
1 c. fresh ricotta cheese
4 large eggs
3/4 c. buttermilk
1 c. all-purpose flour
1 1/2 tsp. baking powder
1 pinch of salt
1/4 c. sugar
1/2 c. fresh blueberries
tbsp. unsalted butter
butter
Preparation
Step 1Blueberry 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.Step 2Hotcakes: Whisk the ricotta and the 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 until just combined.Step 3Using 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.Step 4Melt some butter on a hot griddle pan over medium-low heat. Ladle the batter onto the griddle (you should be able to fit 3 hotcakes at a time) and cook for about 3 minutes per side, or until the hotcakes puff, become golden brown, and are just cooked through.Step 5Transfer the hotcakes to plates. Spoon the warm blueberry compote over the hotcakes, and then top with a dollop of butter. Serve immediately.
Reprinted from the book Relaxed Cooking with Curtis Stone by Curtis Stone. Copyright © 2009 by Curtis Stone. Published by Clarkson Potter/Publishers, a division of Random House, Inc.
