We had Kevin Ives, the corporate chef of the Francesca's restaurants (link: http://www.miafrancesca.com/static.asp?path=2887) in the Chicago area, in our ABC7 studio kitchen to show us how to make blueberry and ricotta pancakes with lemon-blueberry compote. And these weren't the boxed pancakes -- we made our own batter!
Chef Kevin's Blueberry and Ricotta Pancakes with Lemon-Blueberry Compote
Pancake Batter Dry:
6 cups All Purpose Flour
1.5 tsp Baking Soda
3 tsp Baking Powder
1 TBSP Salt
2 TBSP Granulated Sugar
Pancake Batter Wet:
2 Eggs Separated
2 cups Buttermilk
4 TBSP Melted Butter
4 oz Whole Butter
2 cups Dry Pancake Mix
2 pints Fresh Blueberries
1 cup Fresh Ricotta
Wisk together egg whites, ricotta and buttermilk.
Wisk together egg yolk and butter.
Wisk both egg mixtures together, and combine with the dry pancake mix.
Add a cube of whole butter to a non-stick pan or griddle and ladle 2 oz of pancake mix into the pan.
Place 7-8 blueberries around the surface of the pancake.
When the pancake begins to bubble in the center and is browned around the edges, flip it over with a spatula and cook for another 2-3 minutes until golden brown on both sides.
4 pints Fresh Blueberries
1/2 cup Sugar
Zest of 1 Lemon
Juice of 1 lemon Directions:
Place all of the ingredients into a sauce pan, and bring to a low simmer.
Simmer gently for 10 minutes - Remove From Heat