LEMON-RICOTTA PANCAKES W/HUCKLEBERRY COMPOTE AND MEYER WHIPPED CRÈME

LEMON-RICOTTA PANCAKES W/HUCKLEBERRY COMPOTE AND MEYER WHIPPED CRÈME image

Yield 8 servings

Number Of Ingredients 27

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Huckleberry Compote:
3 lbs huckleberries, frozen
1 cup water
1 cup sugar
1 cup corn syrup
2 lemons, zest & juice
Meyer whipped crème:
1 qt heavy cream
zest and juice of 2 meyer lemons
1/4 cup powdered sugar
1 tbsp vanilla
1 tsp salt
Pancakes:
4 cups cake flour 1/2 cup all-purpose flour
2 tbsp baking powder
2 tsp salt
1 tsp nutmeg
zest of 10 lemons
2 cups buttermilk
3 cups ricotta cheese
1 cup lemon juice
3/4 cup sugar
1 tbsp vanilla extract
10 egg yolks
3/4 cup butter, melted
10 egg whites
butter for cooking

Steps:

For Huckleberry Compote: Place all ingredients in a pot and bring to a simmer. Allow to simmer until reduced to a syrup consistency, stirring occasionally. Meyer Whipped Creme: Mix all ingredients. Whip with mixer until stiff. Pancakes: 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 overmix. There should be some white streaks of egg whites left in the batter.