Lemon-Ricotta Pancakes With Blueberry-Peach Compote Printer-friendly
Source: Jeff Jackson, executive chef at A.R. Vatentien at the Lodge in Torrey Pines, La Jolla, Calif.
Yield: Serves 4 to 6

BLUEBERRY-PEACH COMPOTE    

1/2 cup sugar
1/2 cup water    
2 cups fresh blueberries    
1 cup dried blueberries    
2 peaches    

 LEMON-RICOTTA PANCAKES    

6 large eggs, separated
3 tablespoons lemon zest finely grated
1/2 cup sugar    
1/2 cup flour
1/2 teaspoon salt
1-1/2 cups ricotta
1 stick (8 tablespoons) unsalted butter, melted
2 to 3 tablespoons vegetable oil

To make the blueberry-peach compote: In a heavy-bottomed saucepan, combine the sugar and water and bring to a boil over medium-high heat. Add the fresh and dried blueberries and stir to combine. Turn the heat down to low, and simmer for 20 minutes, stirring once or twice. Remove from the heat, and set aside.

Meanwhile, bring a small pot of water to a rolling boil, and lower in the peaches. Cook several minutes until skins split. Remove and plunge them into an ice-water bath. Peel and pit peaches, and, working over a dish to retain juices, cut peaches into small chunks. Fold peaches and juice into the blueberry mixture. Cover and set aside.

To make the lemon-ricotta pancakes: In the bowl or an electric mixer, combine the egg yolks, sugar and lemon zest, and mix at medium speed for about 3 minutes, until the mixture is satiny and pale yellow. Add the flour and salt, and mix for 2 minutes. Add the ricotta and butter, and mix until incorporated. Set aside.

In another bowl, whip the egg whites until they hold stiff peaks. Fold one-third of the egg whites into the yolk mixture. Add the remaining egg white mixture, and gently fold it in, working to maintain as much volume as possible.

Heat 2 tablespoons of the oil in a large skillet or griddle over high heat. When hot, reduce the heat to medium-high. Ladle the batter into the skillet, about 1/2 cup per pancake. Flip when the edges just start to turn brown and little bubbles begin to form in the pancake. Cook just until lightly browned on the other side. Add a little bit more oil as needed for each batch. Serve immediately, accompanied by the Blueberry-Peach Compote served in a sauceboat or bowl.

Linbo Blueberry Farm
1201 South Fruitland, Puyallup, WA 98371
www.linboblueberries.com

page updated: 7/11