Lemon-Blueberry Ricotta-Buttermilk Pancakes

Tangy treats served with blueberry-cassis relish, syrup and a dollop of ricotta.
  • For the maple blueberry syrup
  • 2 cups fresh blueberries
  • 1 cup maple syrup (grade B)
  • 2 tbsps caster sugar
  • 1 cinnamon stick
  • 1 strip lemon zest
  • For the blueberry-cassis relish
  • 2 1/2 cups fresh blueberries
  • 1/4 cup caster sugar
  • 2 tbsps butter
  • 1 cinnamon stick
  • 1/2 vanilla pod, split
  • Cassis
  • 1 tbsp chopped fresh mint leaves
  • For the pancakes
  • 1 1/2 cups unbleached plain flour
  • 3 tbsps caster sugar
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 2 large eggs, separated
  • 2 tbsps vegetable oil
  • 1 1/3 cups buttermilk
  • 1 tbsp plus 1 tsp lemon zest
  • 1/8 tsp vanilla essence
  • Pinch cream of tartar
  • 2 cups fresh blueberries
  • 1 cup fresh ricotta
  • 2 tbsps whole milk
  • 8 tbsps butter, cut into pats
Blueberry maple syrup:

1) In a medium saucepan, add the blueberries, maple syrup, caster 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.

Blueberry-cassis relish:

1) Combine the blueberries, caster sugar, butter, cinnamon stick and vanilla pod in a small saucepan and bring to a boil over high heat. Reduce heat and simmer to dissolve the caster sugar.

2) Remove from the heat and stir in the cassis. Discard the vanilla pod and cinnamon stick. Serve at room temperature, folding in the chopped mint just before serving.

Lemon-blueberry-ricotta-buttermilk pancakes:

1) Mix together the plain flour, caster sugar, baking powder, bicarbonate of soda and salt in a large bowl and set aside. In a separate bowl, combine the egg yolks, oil, buttermilk, lemon zest and vanilla essence . Make a well in the centre of the dry ingredients and pour in the liquid mixture. Mix together until the plain flour is just incorporated.

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

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

4) Preheat the oven to 110C.

5) 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 the oven. Repeat with the remaining batter.

Serve pancakes with the syrup and compote, and garnish with a dollop of ricotta.

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