Lemon Ricotta Pancakes with Blueberry Spoon Jam
Recipe courtesy of Jeremy Leinen, Executive Chef, Butterfield Country Club
Ingredients
- Ingredients for the Blueberry Spoon Jam:
- blueberries - 420 gms.
- sugar - 200 gms.
- madeira - 100 gms.
- sherry vinegar - 20 gms.
- ground nutmeg - 3 gms.
- Ingredients for the Lemon Ricotta Pancake Mix:
- ricotta cheese - 8 cups
- salt - 2 tsps.
- eggs - 8 ea.
- melted butter - 1.5 cups
- lemons - 8 ea., juice and zest
- self-rising flour - 12 cups
- Ingredients for the Italian Meringue:
- sugar - 2.5 lbs.
- water - 10 ozs.
- egg whites - 24 ozs.
- salt - pinch
- vanilla extract - 2 Tbsps.
- Ingredients for the Whipped Lemon Ricotta Topping:
- ricotta - 500 gms.
- sugar - 60 gms.
- vanilla extract - 8 gms.
- lemon zest - 6 gms.
- lemon juice - 35 gms.
- salt - 5 gms.
Instructions
Procedure for the Spoon Jam:
- Combine ingredients in a pot. Cook to 226-228°F, stirring as needed.
- Cool. Serve at room temperature.
Procedure for the Whipped Lemon Ricotta Topping:
- Combine ingredients in food processor. Purée until smooth and fluffy, about 30 seconds.
- Serve chilled.
Procedure for the Italian Meringue:
- Whip the egg whites in the mixer to soft peaks, then stop.
- Combine the water and sugar, cook to 240°F.
- With mixer running on medium speed, slowly and carefully pour the hot sugar syrup into the egg whites while whipping.
- Turn mixer up to high speed. Add the salt and vanilla extract. Whip until sugar syrup and vanilla are fully incorporated.
- Continue whipping on medium speed until mixture has cooled enough to use.
Procedure for the Base:
- Combine the ricotta, salt, eggs, lemon juice and zest. Whisk together.
- Add the self-rising flour and whisk/mix to combine.
- Combine the ricotta mixture with the cooled meringue in the mixer. Mix on medium speed to combine thoroughly.
- Add the melted butter in as the last thing, ensuring it is fully incorporated.
Procedure for Service:
- Preheat a griddle to 350°F. Apply a very thin coat of oil with a towel ensure there is not excess grease on the surface.
- Scoop the pancake mix/batter onto the griddle, 3 each, about 1/2 cup each. Lightly pat the top of each pancake to spread/smooth over so they aren't just big blobs, but don't overly flatten.
- Flip the pancake when the bottom surface has firmed and is nicely browned and topside is firm enough to move, after about 3-4 minutes.
- Cook for an additional 2-3 minutes after flipping.
To Plate:
- Stack the 3 pancakes on top of each other on a plate.
- Spoon the spoon jam in the middle of the top pancake, then add a quenelle of the whipped ricotta topping.
- Dust with powdered sugar if desired.
