Recipe Index: Chef Mindy Segal

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Lemon and Wisconsin-Ricotta Pancakes with
Lemon Curd and Warm Blueberry Compote
 

Makes 5 Portions

Ingredients: 

Lemon Curd:

3 eggs
3 egg yolks
¾ cup fresh lemon juice
1/2 cup sugar
8 tablespoons butter  

Blueberry Compote:

2 pints blueberries (4 cups)
1 vanilla bean (optional)
2 teaspoons cornstarch
1 cup sugar
½ cup water
¼ cup lemon curd (from recipe)
1 tablespoon orange juice
Pinch of salt
1 tablespoon butter

Pancakes:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
Grated zest of 1 lemon
2 eggs, separated
6 ounces Wisconsin Ricotta cheese
1 ½ cups milk
Confectioner's sugar

Preparation:

Lemon Curd:

In medium bowl, combine 3 eggs, 3 egg yolks, lemon juice and ½ cup sugar. Whisk until smooth. Place over double boiler with simmering water. Whisk frequently until thickened. Whisk in 8 tablespoons butter. Refrigerate until set.

Blueberry Compote:

In sauté pan, combine blueberries, vanilla bean, cornstarch, 1 cup sugar, water, 1/4 cup lemon curd, orange juice and pinch of salt. Gently cook until blueberries are tender but not broken down, and mixture simmers and is thickened. Remove from heat; stir in 1 tablespoon butter. Set aside to cool slightly.

Pancakes:

In medium bowl, sift flour, baking powder, salt and 2 tablespoons sugar. Stir in lemon zest. Set aside. In large bowl, mix 2 egg yolks and ricotta cheese. Fold in dry ingredients alternately with milk. Whip 2 egg whites until medium-stiff peaks form. Fold into batter. 

Final Preparation:

Heat buttered nonstick skillet or griddle until a few drops of water skitter (350 F). For each pancake, pour 1/4  to 1/3 cup batter and cook until bubbles form and pop on top. Turn and cook until bottom is golden brown and cooked all the way through. Stack 3 pancakes on each plate with a large dollop of lemon curd between pancakes. Sprinkle with confectioner's sugar and pour compote over pancakes.