Lemon-Ricotta Pancakes with Huckleberry compote and Meyer Whipped CrèmeFrom AZ Republic
The Hassayampa Inn gave us a wonderful Lemon Souffle Pancake recipe for Tastes & Treasures pg 52. This Huckleberry compote from Chef Jeremy Pacheco at Lon's at Hermosa Inn looks equally enticing.
For the Huckleberry compote
3 pounds huckleberries, frozen
1 cup water
1 cup sugar
1 cup corn syrup
2 lemons, zest and juice
Place all ingredients in a pot and bring to a simmer. Allow to simmer until reduced to a syrup consistency, stirring occasionally.
For the Meyer whipped crème
1 quart heavy cream
zest and juice of 2 Meyer lemons
¼ cup powdered sugar
1 tablespoon vanilla
1 teaspoon salt
Mix all ingredients. Whip with mixer until stiff.
For the pancakes
4 cups cake flour
½ cup all-purpose flour
2 tablespoons baking powder
2 teaspoons salt
1 teaspoon nutmeg
zest of 10 lemons
2 cups buttermilk
3 cups ricotta cheese
1 cup lemon juice
¾ cup sugar
1 tablespoon vanilla extract
10 egg yolks
¼ cup butter, melted
10 egg whites
butter for cooking
Combine the flours, baking powder, salt, nutmeg and zest in a large mixing bowl. In a separate mixing bowl, combine buttermilk, ricotta, lemon juice, sugar, vanilla and egg yolks and mix well. Whisk in melted butter. Add wet mixture to the dry ingredients and slowly whisk until smooth.’
In a separate bowl, whip egg whites to stiff peaks. Gently fold egg whites into the batter. Do not over mix. There should be some white streaks of egg whites left in the batter.
Preheat a non-stick griddle or large sauté pan on mediun-high heat and coat with butter. When butter is melted, place a small circle of batter in the pan. Cook for about 3 minutes, or until batter is stiff enough to flip. Flip and allow pancake to cook for 2 more minutes. Top with huckleberry compote and Meyer whipped crème.
Makes 8 to 10 servings.
Note: The Meyer lemon (Citrus × meyeri) is a citrus fruit native to China thought to be a cross between a true lemon and either a mandarin or common orange. It is not as tart as a lemon.
