Lemon-Blueberry-Ricotta-Buttermilk Pancakes with Blueberry-Cassis Relish and Blueberry Maple Syrup

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Mmmmmm best pancake ever!!!!

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I'm a pancake junky and these pancakes are the most delicious pancakes I ever had. I'm seriously in love with these pancakes and everyone who ate them.
I used the exact measurements, but I used Clinton Street's method of adding the blueberries while the pancakes cook in the pan (and coz I didn't have fresh blueberries, I used frozen ones instead .
I also didn't make the compot or the ricotta topping; I simply topped them with buttery maple syrup and they turned out unbelievably delicious.

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Bobby's recipes always take me a lot longer than the estimated time needed, but it's always worth it. These were the MOST delicious pancakes that I ever ate. Some of the reviews say there was too much blueberry, but you control how much compote and syrup you use. I used almost no compote, but my husband piled it on. The pancakes alone, without the compote or even the syrup, are just delicious.

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I am in love with Bobby Flay's Buttermilk Pancakes, with or without the blueberries, compote and blueberry maple syrup. I've prepared these as per the recipe, and wow! The ricotta, blueberry relish and syrup make this a perfectly elegant breakfast or brunch for guests.... (The in-laws will think you're a culinary wiz. In general, the entire recipe is perhaps a little too much work for your run-o-the-mill breakfast, but you can always make the buttermilk pancakes without all the frills. Perfect for everyday. I've made them with and without the blueberries. Either way, these are the best pancakes imaginable. You may be tempted to omit the lemon zest, but don't. It lends a fresh lightness to the pancakes, so much so that you don't get that "gaga" full feeling after eating them. The pancakes are light, pillow fluffy, and so darn good, you'll be ooh-ing and aah-ing for hours. (I made them last night, and I'm still blushing with an afterglow. The first time I made these, I halved the recipe. Never again. The more you make, the happier you'll be. You can always freeze leftovers to pop in the microwave or toaster. Seriously. Make these once and your search for the perfect pancake will end forever. Thank you, Bobby Flay.

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I tried this recipe after watching the throw down and wanted to get some tips for better pancakes but this was too much. I don't know how it won. It's too over the top with the blueberries, too busy. Don't get me wrong, I love blueberries. I tried to copy the competitors maple butter as well and liked it better. I guess I need to be glad there wasn't peppers worked into it somehow. Next time you try to outdo someone Bobby don't overdo it.

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The pancakes are absolutely delicious but I think the inclusion of a compute plus syrup creates too much topping that you can't taste the deliciousness of the actual pancake. I think next time I might add the ricotta to the batter as another reviewer suggested and just make the compote. I made the recipe as stated except I substituted buttermilk for vinegar and whole milk, used Orange liqour instead of Cassis, vanilla extract and cinnamon instead of the vanilla bean and cinnamon stick. Also added a little lemon juice to the pancakes as I didn't have enough zest. I will definitely make again!

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I first made this recipe as directed; however, I thought the blueberry syrup, with all the other blueberry flavors in the recipe, over kill. The second time, I made the pancake recipe with just one cup of blueberries, compote as directed and to the ricotta topping, I added about 1/3 cup of whipping cream, a tsp. of sugar and a sprinkle of cinnamon. I beat the ricotta/cream mixture until light and fluffy. When I served the pancakes, I drizzled them with real maple syrup, spooned on the blueberry compote then the ricotta mixture. What an explosion of flavors! The pancake batter recipe, minus the lemon zest is now my go-to family favorite. The cakes are light and fluffy with just the right amount of crisp texture on the outside. The modified recipe gives me a smile.

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Love ya Bobby, put your original recipe was trifling. Blueberry sauce, compote, ricotta on the top as a garnish...I followed the recipe for the pancakes, but I added the ricotta to the batter, skipped the compote/sauce and put the blueberries in the batter. Regular maple syrup is perfect with these blueberry pancakes infused with the lemon. The little bits of ricotta you bite into are a nice surprise. I would definitely make them again!

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These pancakes ROCK! I agree with Scott, double the recipe if you have more than 3 adults eating. I ate the whole batch with my parents and we were stuffed, but if there had been 4 of us, we might have been left wanting a little more. I also used a half cup batter per pancake instead of a quarter cup just because I wanted good-sized pancakes. The batter itself is to die for. The lemon, the buttermilk, the blueberries, ah! BEST PANCAKES EVER!!!!!! So fluffy and tasty. I didn't make the syrup (forgot to read the recipe ahead of time and missed the "overnight" part, but I didn't even end up using any syrup, the compote is plenty!. The compote is also fabulous. There is no measurement for the Cassis on the recipe but I used 2 Tbsp (but I also put it in before I was supposed to, so it probably reduced away a little, so I ended up adding another Tbsp right before serving, and I thought it was the perfect amount. The ricotta topping adds a nice balance to the sweet tart flavor of the compote. Overall, this recipe is more work than I usually like for a breakfast, but the outcome was outstanding. I'll be making these again!

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This is a great recipe. I got up early this morning just to make these pancakes for breakfast. And they rock! Thank you Bobby!