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

Bobby Flay

Recipe courtesy Bobby Flay

Show: Throwdown With Bobby FlayEpisode: Blueberry Pancakes

Picture of Lemon-Blueberry-Ricotta-Buttermilk Pancakes with Blueberry-Cassis Relish and Blueberry Maple Syrup Recipe Photo: Lemon-Blueberry-Ricotta-Buttermilk Pancakes with Blueberry-Cassis Relish and Blueberry Maple Syrup Recipe
Rated 4 stars out of 5
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  • Read 71 Reviews
Total Time:
1 hr 15 min
Prep
30 min
Inactive
15 min
Cook
30 min
Yield:
Approximately 20
Level:
Easy
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Ingredients

  • Maple Blueberry Syrup
  • 2 cups fresh blueberries
  • 1 cup maple syrup (grade B)
  • 2 tablespoons sugar
  • 1 stick cinnamon
  • 1 strip lemon zest

Directions

Blueberry Cassis Compote

  • 1 pint blueberries
  • 1/4 cup sugar
  • 2 tablespoons butter
  • 1 cinnamon stick
  • 1/2 vanilla bean, split
  • Cassis
  • 1 tablespoon chopped fresh mint leaves

Pancakes:

  • 1 1/2 cups unbleached all-purpose flour
  • 3 tablespoons cane sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, separated
  • 2 tablespoons vegetable oil
  • 1 1/3 cups buttermilk
  • 1 tablespoon plus 1 teaspoon lemon zest
  • 1/8 teaspoon vanilla extract
  • Pinch cream of tartar
  • 2 cups fresh blueberries
  • 1 cup fresh ricotta
  • 2 tablespoons whole milk
  • 1 stick butter, (8 tablespoons) cut into pats

For the syrup:

In a medium saucepan add blueberries, maple syrup, sugar, cinnamon stick, and lemon zest. Bring to a simmer over low heat, and cook for about 15 minutes. Remove from the heat and chill overnight. Strain; serve warm or at room temperature.

For the compote:

Combine blueberries, sugar, butter, cinnamon stick and vanilla bean in a small saucepan and bring to a boil over high heat. Reduce heat and simmer to dissolve the sugar. Remove from the heat and stir in the cassis. Discard the vanilla bean and cinnamon stick. Serve at room temperature, folding in the chopped mint just before serving.

For the pancakes:

Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl and set aside. In a separate bowl, combine the egg yolks, oil, buttermilk, lemon zest and vanilla extract.

Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix together until flour is just incorporated.

In a small bowl, using a hand-held electric mixer, beat egg whites and cream of tartar until soft peaks form. Fold the egg whites into the batter just until incorporated. Let sit for 15 minutes, then gently fold in the blueberries.

In a small bowl mix the ricotta and milk. Reserve for garnish.

Preheat oven to 200 degrees F.

Heat a nonstick pan or cast iron griddle over medium heat. Add a pat of butter and heat until the butter just begins to sizzle. Scoop a scant 1/4 cup of the batter into the pan or onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 1/2 minutes. Flip over and cook until the bottom is lightly golden brown, about 45 seconds. Remove to a baking sheet and keep warm in a low oven. Repeat with remaining batter. Serve with syrup and compote and garnish with a dollop of ricotta.

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Newest Ratings and Reviews

Read all 71 reviews

  • on January 07, 2012

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    Great recipe! The ricotta really balances out the sweetness. Everyone loved the taste.

    people found this review Helpful.
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  • on August 01, 2011

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    These pancakes are FABULOUS!!!! I am a HS teacher and every summer and holiday we make these pancakes. My son loves to help make them and finds that adding the blueberries to the batter after you pour them on the griddle helps to keep the blueberries more intact and makes the pancakes beautiful!! I use your basic recipe for regular pancake batter now and do NOT buy any pancake mixes anymore!!! Thanks for a great recipe and the great memories we have for our special holidays/summer!

    people found this review Helpful.
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  • on April 20, 2011

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    Bobby, You did it again! these where the best pancakes. My son loved it! I made the whole batch and froze the extras. The extras will not last long! I cook a great deal, an avid cook at home and I have cooked professionally. Although there are several steps and ingredients if you plan ahead and shop smart you can make these with ease in the future by preplanning.
    Grade B syrup is a bit more expensive but worth it and better for you then the cheap stuff. Plus a little of that goes a long ways....Grade B is very flavorful. I will be making these for Easter Brunch! I know the kids are going to love them!!

    people found this review Helpful.
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