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

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I had most indgredients on hand for the pancakes themselves. Leftover ricotta from lasagna, blueberries for smoothies, and I always have lemons. I subbed reg milk soured with lemon (just google- buttermilk substitute and you can get the ratios. I didn't see the need for the fancy compote, so I bipassed that step and just used warm maple syrup and sprinkled the finished pancakes with extra blueberries. BEST. PANCAKES. EVER! Light and fluffy like pancake pillows. The lemon and blueberry flavors together are delicious. I am inviting my parents over tomorrow and now have buttermilk and fresh ricotta waiting in my fridge. Can't wait to make them again. Can't imagine them any better but we will see :

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After seeing this episode of "Throwdown", I immediately headed to my local grocer to buy a few of the ingredients I was missing (I already had most of them so I could make them the following morning for my wife and our son. I absolutely love blueberries because they always bring back memories of picking wild ones in the forests in Germany with my Grandparents, so I was really looking forward to tasting these.

Fast-forward to the following morning: I followed the recipe instructions to a "T", but after cooking the first pancake and tasting it, I was forced to discard the batter and start over -- it was way too salty! The recipe calls for 1/2 tsp of salt and, even though I was skeptical about the amount before making the batter, I decided to follow the recipe anyway. I made a fresh batter but only used a pinch of salt instead of the 1/2 tsp in the recipe.

Aside from that, the pancakes turned out perfect and everyone loved them! The ricotta cheese was a nice touch and lends a sense of freshness to the pancakes and blueberry compote that really wakes you up.

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These are so good, that you can eat them cold!

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Fantastic recipe. The family loved it! Double up the batter if you have more than 3 folks eating.

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whipping the egg yolks makes it sooo fluffy...
the pancake mix is incredibly delicious and a great base, amazing and can stand alone :D but the blueberry syrup was a GREAT edition :D
I made it for sunday breakfast...and we ate it ALL!! the request is to make it again next sunday :D
Ummm....Good :D thank you BoBBy :D

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These pancackes are so delicious! I wanted to save money and not run to the store so I only made the pancakes...I already has the ingredients in my pantry. They turned out perfect...fluffy and light on the inside with a slight crunch on the outside. For the syrup I took 1 cup of syrup and 1 cinnamon stick and let that come to a simmer on the stove. Just before serving I added 4 tbsp of butter to the syrup and whisked it together...so yummy!!! Thanks Bobby!

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These were excellent pancakes. My boyfriend and I almost ate the ENTIRE batch ourselves! If you don't want to add a half of a vanilla bean (one vanilla bean costs about $10 I put in a small piece of the bean and added a little vanilla extract to balance out the flavor. Also too, the recipe does not say how much Creme de Cassis to add, so I just guessed. A little goes a long way.

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I made the pancake batter and instead of blueberries I did Bannan extract instead, minus the sauce and just added regular maple syrup. Att first no-one wanted to try them when I said I made the from scratch - now I am expected to make them every Sunday! Thank you Bobby Flay for having my family believe I can make a homemade dish!

Marti Davis - Phoenix, AZ

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I was intimidated when I saw the recipe, but my mouth had been watering since I saw the throwdown. I didn't want to go shopping for the ingredients and am good at substituting with what I have on hand. I did not have buttermilk, but did have creamed organic milk. I also did not have ricotta, so skipped the topping entirely. I like a little warmth, so I added in fresh ginger. My husband agreed that these were the best pancakes I have ever made. I also used blueberry syrup I had made a couple of weeks ago. I can't wait to try the pancakes exactly as the recipe calls for...

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I made these this morning and they were outstanding, I skipped the blueberry syrup as I felt it would be too sweet and just stuck with real maple syrup. I had frozen blueberry's over the summer when they were cheap so broke those out for the compote and the pancakes. The pancakes were so light and fluffy, I reduced the blueberry's in the pancakes to 1 cup as well and I only got about 15 pancakes out of the batch. The ricotta mixture was to die for and worth it, it added a lovely balance to the sweet of the compote. Regarding the cost, things like good syrup and Cassis are things that you don't need to repurchase each time you make the recipe so a little goes a long way. I have frozen the remaining between sheets of parchment paper to drop into the toaster on those busy mornings.