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Lemon Ricotta Pancakes with Blueberry/Peach Compote Recipe

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This recipe for Lemon Ricotta Pancakes with Blueberry/Peach Compote, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Randy Brengle
Added: Monday, September 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Compote:
1/2 c. sugar
1/2 c. water
2 c. fresh blueberries
2 peaches

Pancakes:
6 large eggs
1/2 c sugar
3 T. finely grated lemon zest
1/2 flour
1/2 tsp. salt
1 1/2 c. ricotta cheese
8 T. butter (one stick)
2-3 T. vegetable oil (for griddle)

Directions:
Directions:
COMPOTE:
In heavy-bottomed saucepan, combine sugar and water and bring to boil over medium-high heat. Add fresh blueberries; stir to combine. Turn heat down to low and simmer 20 minutes, stirring once or twice. Remove from heat; set aside.

Bring small pot of water to a rolling boil and lower in peaches. Cook several minutes, just until skins split. Remove and immediately plunge into an ice-water bath. Peel peaches, remove pits, and working over a dish to retain juices, cut peaches into small chunks. Fold peaches and juice into blueberry mixture. Cover; set aside until ready to serve. Make this ahead of time and refrigerate. Return to [at least] room temperature before serving.

PANCAKES:
In bowl or electric mixer, combine yolks, sugar and lemon zest and mix at medium speed for about three minutes, until mixture is satiny and pale yellow. Add flour and salt; mix for two minutes. Add ricotta and butter; mix until incorporated. Set aside.

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

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

Number Of Servings:
Number Of Servings:
Serves 4 - 6
Preparation Time:
Preparation Time:
Lots
Personal Notes:
Personal Notes:
This recipe is from a friend in Nova Scotia.

 

 

 

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