Mohamed Shili This delicious Bobby Flay recipe combines fluffy lemon-blueberry-ricotta-buttermilk pancakes with a tangy blueberry compote and sweet maple syrup. Perfect for a weekend brunch or a special breakfast, it’s an easy yet impressive dish. The creamy ricotta and vibrant citrus make these pancakes a standout, using fresh, simple ingredients for incredible flavor.
Ingredients Needed:
Maple Blueberry Syrup:
- 2 cups fresh blueberries
- 1 cup maple syrup
- 2 tablespoons sugar
- 1 stick cinnamon
- 1 strip of lemon zest
Blueberry Cassis Compote:
- 1-pint blueberries
- 1/4 cup sugar
- 2 tablespoons butter
- 1 cinnamon stick
- 1/2 vanilla bean, split
- Cassis
- 1 tablespoon chopped fresh mint leaves
Pancakes:
- 1 1/2 cups unbleached all-purpose flour
- 3 tablespoons cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, separated
- 2 tablespoons vegetable oil
- 1 1/3 cups buttermilk
- 1 tablespoon plus 1 teaspoon lemon zest
- 1/8 teaspoon vanilla extract
- Pinch cream of tartar
- 2 cups fresh blueberries
- 1 cup fresh ricotta
- 2 tablespoons whole milk
- 1 stick butter, (8 tablespoons) cut into pats
How To Make Lemon-Blueberry-Ricotta-Buttermilk Pancakes with Blueberry-Cassis Relish and Blueberry Maple Syrup Recipe?
- Make the Syrup: Simmer 300g blueberries, 240 ml maple syrup, 25g sugar, 1 cinnamon stick, and lemon zest for 15 minutes. Cool, strain, and reheat before serving.
- Prepare the Compote: Cook 475g blueberries, 50g sugar, 28g butter, cinnamon stick, and vanilla bean until sugar dissolves. Stir in cassis, remove cinnamon and vanilla, and mix in mint before serving.
- Mix Pancake Batter: Combine 190g flour, 35g sugar, 5g baking powder, 2.5g baking soda, and 2.5g salt. Whisk egg yolks, oil, buttermilk, lemon zest, and vanilla, then mix with dry ingredients until combined.
- Add Egg Whites and Blueberries: Beat egg whites with cream of tartar until soft peaks form. Gently fold egg whites and 300g blueberries into the batter. Rest for 15 minutes.
- Cook Pancakes: Heat butter in a pan. Pour 60ml batter per pancake. Cook until bubbles appear, flip, and cook until golden. Keep warm in the oven at 93°C.
- Make Ricotta Garnish: Mix 240g ricotta with 30ml milk in a bowl.
Recipe Tips:
- Use Fresh Ingredients: Always use fresh blueberries, ricotta, and lemon zest for the best flavor. Fresh ingredients make the pancakes more delicious.
- Do Not Overmix: Mix the batter gently to combine. Overmixing can make the pancakes dense instead of fluffy.
- Let the Batter Rest: Let the pancake batter rest for 15 minutes. This helps the ingredients settle and makes the pancakes lighter.
- Cook Over Medium Heat: Use medium heat to cook the pancakes. This ensures they cook evenly without burning.
- Warm Syrup and Compote: Serve the syrup and compote warm for a richer, more flavorful topping that complements the pancakes perfectly.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the pancakes to room temperature first. Then, put them in a sealed container and keep them in the fridge for 3 days.
- Freeze: Let the pancakes cool, stack them with parchment paper in a freezer container, and freeze for 2 months.
- Reheat: Warm a nonstick pan on medium-low heat, then reheat the pancakes for 1-2 minutes on each side.
Nutrition Facts:
- Calories: 730 kcal
- Total Fat: 8 g
- Saturated Fat: 3 g
- Cholesterol: 105 mg
- Sodium: 1720 mg
- Potassium: 1666 mg
- Total Carbohydrate: 30 g
- Dietary Fiber: 3 g
- Sugars: 8 g
- Protein: 12 g
Try More Bobby Flay Recipes:
- Bobby Flay Lemon Ricotta Pancakes
- Bobby Flay Carrot Cake Pancakes
- Halibut with Charred Garlic Oil and Tomato Relish
- Bobby Flay’s Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream
Lemon-Blueberry-Ricotta-Buttermilk Pancakes with Blueberry-Cassis Relish and Blueberry Maple Syrup
Description
This delicious Bobby Flay recipe combines fluffy lemon-blueberry-ricotta-buttermilk pancakes with a tangy blueberry compote and sweet maple syrup. Perfect for a weekend brunch or a special breakfast, it’s an easy yet impressive dish. The creamy ricotta and vibrant citrus make these pancakes a standout, using fresh, simple ingredients for incredible flavor.
Ingredients
Maple Blueberry Syrup:
Blueberry Cassis Compote:
Pancakes:
Instructions
- Make the Syrup: Simmer 300g blueberries, 240 ml maple syrup, 25g sugar, 1 cinnamon stick, and lemon zest for 15 minutes. Cool, strain, and reheat before serving.
- Prepare the Compote: Cook 475g blueberries, 50g sugar, 28g butter, cinnamon stick, and vanilla bean until sugar dissolves. Stir in cassis, remove cinnamon and vanilla, and mix in mint before serving.
- Mix Pancake Batter: Combine 190g flour, 35g sugar, 5g baking powder, 2.5g baking soda, and 2.5g salt. Whisk egg yolks, oil, buttermilk, lemon zest, and vanilla, then mix with dry ingredients until combined.
- Add Egg Whites and Blueberries: Beat egg whites with cream of tartar until soft peaks form. Gently fold egg whites and 300g blueberries into the batter. Rest for 15 minutes.
- Cook Pancakes: Heat butter in a pan. Pour 60ml batter per pancake. Cook until bubbles appear, flip, and cook until golden. Keep warm in the oven at 93°C.
- Make Ricotta Garnish: Mix 240g ricotta with 30ml milk in a bowl.
Notes
- Use Fresh Ingredients: Always use fresh blueberries, ricotta, and lemon zest for the best flavor. Fresh ingredients make the pancakes more delicious.
- Do Not Overmix: Mix the batter gently to combine. Overmixing can make the pancakes dense instead of fluffy.
- Let the Batter Rest: Let the pancake batter rest for 15 minutes. This helps the ingredients settle and makes the pancakes lighter.
- Cook Over Medium Heat: Use medium heat to cook the pancakes. This ensures they cook evenly without burning.
- Warm Syrup and Compote: Serve the syrup and compote warm for a richer, more flavorful topping that complements the pancakes perfectly.
Lemon-Blueberry-Ricotta-Buttermilk Pancakes with Blueberry-Cassis Relish and Blueberry Maple Syrup