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

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These pancakes were the best I've ever had.
I attempted to make the maple butter syrup that the competitors used just by what I saw them doing on the show. It turned out amazing. I just melted about half of a stick of butter into about a cup of Grade B maple syrup and whisked it together to emulsify and it turned out great. I thought the blueberry syrup for this recipe was a bit much and I left out the ricotta cheese topping. Great job Bobby!

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Instead of wondering about waht the secret ingredient is, I went through some cookbooks and looked at the differences. I have a recipe (that may family loves that adds 1.5 cups of club soda, mixed in right at the end. They turn out quite fluffy. Do you think this is it?

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Cassis is a black currant flavor liquor sold in liquor stores. I would think a tablespoon or two would be enough; it is regrettable that measurements are given.

For someone else, Ricotta is much like cottage cheese but smoother and not so lumpy. It might benefit from a hint of sugar or vanilla in this presentation but not sure since it is being served with so many items with plenty of sugar, I'm just guessing. It would be easy to adapt if you start with it as is and then add to it if necessary.

I saw the episode and think the biggest difference in batters was that the competition beat their egg whites and folded them into the mix; they added blueberries afte the batter was put on the griddle and their syrup was a blend of real maple syrup with butter melted into it. Simpler, less blueberries, no cheese and no compote...and Bobby did win (seems it's been awhile, so finally!.

Regarding comments about competitors; I don't see the big reason for keeping them secret. Bon Appetit has a section every month with restaurant recipes and I doubt any of them are going out of business. Good customers want their food prepared for them...so they're not going to necessarily quit coming just because you told me how to do something!

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I haven't made this yet, but I'm very excited to try it. Reason being, I'm new to cooking, but....what is Cassis, where do you find it in the store, and why is there no measurement of it? Also does anyone know, are you supposed to do something special with the Ricotta as I and others have noticed it's not specified or even listed as an ingredient, even though it's in the title. Or do you just get some from the store and put it on top of the pancakes, like it so simply looks that way on the show?

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A lot of people have been asking for the other competitor's recipe. Just so you know a lot of times the other competitors do not give the Food Network the recipe. They are a business after all. They are in the very tough restaurant business and they did not become noted, or the "best" by giving away their secrets. Sometimes even when the competitors recipe is posted it is not complete. I often notice ingredients and techniques used on the show the other competitor do not list in the recipes posted here. Like I said the restaurant business is very, very tough.
Bobby's recipe was very good. Not as good as the pancakes I have had at his restaurant (Bar Americain, but very, very good.

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I just watched the show and a ricotta sauce was on the pancakes, can anyone provide the recipe for the ricotta mixture that was on these pancakes?

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Why is it only one recipe from the showdown is published? I agree wtih the other reader that I would like to see the other pancake recipe as well. I would like to test the recipes myself to see which one I like.
PS Borrowed the words from Jane. My comments exactly.

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good pancake. i made just the pancakes with the blueberries but without the lemon zest and they were good. love them.

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Thank you, Bobby! Great recipe and real easy to make. My daughters loved it!

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This makes for a fantastic plain pancake recipe too if you leave out the obvious extras (zest, blueberries, etc. Most pancake recipes call for one egg, but this one calls for two which results in some serious awesomeness. Egg yolks always make things more delicious, I'd add them to everything if they weren't so hell bent on attacking the ol' ticker. But if you find the pancakes being a little TOO light from the whipped egg whites, I'd suggest only whipping one and just stirring in the other (or just leave it out. Don't forget the salt. Please.

Oh, and finally, make sure your pan isn't too hot! I've found that cooking pancakes moderately slowly makes them turn out SO much better. Simply, don't be impatient and crank the heat or you'll ruin my breakfast. You don't want to ruin my breakfast.