Hotcakes With Delicious Blueberry Compote Recipes
HOTCAKES WITH DELICIOUS BLUEBERRY COMPOTE
Steps:
- For the blueberry compote: Combine the blueberries, sugar, lemon zest and 2 tablespoons of the lemon juice in a medium saucepan over medium heat and cook until the sugar dissolves and the mixture is thick and syrupy, about 10 minutes. (Don't let the berries cook too long or they will become mushy and lose their beautiful shape.) Remove from the heat. Gently stir in the chopped mint if using. Keep warm.
- For the hotcakes: Whisk the ricotta and the egg yolks together in a large bowl to combine, then whisk in the buttermilk. Sift the flour, sugar, baking powder and salt into the ricotta mixture. Stir with a whisk until just combined.
- Using an electric mixer, beat the egg whites in a large bowl until stiff peaks form. Using a large rubber spatula, gently fold the egg whites through the batter in 2 batches. Gently fold the fresh blueberries into the batter.
- Melt some butter on a hot griddle pan over medium-low heat. Ladle the batter onto the griddle (you should be able to fit 3 hotcakes at a time) and cook until the hotcakes puff, become golden brown and are just cooked through, about 3 minutes per side.
- Transfer the hotcakes to plates. Spoon the warm blueberry compote over the hotcakes, and then top with a dollop of butter. Serve immediately.
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- Sift the flour, baking powder, cinnamon and a pinch of salt into a bowl. Stir in the sugar and oats. Make a well in the centre and break in the eggs, then gradually whisk in the milk to give a smooth thick batter.
- Heat a little oil in a large nonstick frying pan over a medium heat. Add separate spoonfuls of batter to the pan (about 6 at a time) and cook for about 90 seconds, until the hotcakes are bubbly on top and nearly set. Flip over and cook for 45-60 seconds until golden brown and cooked through. Remove to a plate and keep warm while you cook the remaining hotcakes (you should get at least 18).
- Meanwhile, tip the blueberries into a pan and add 1 tablespoon water, the cinnamon, sugar and lemon zest and juice. Cover and simmer for 4-5 minutes until the blueberries start to soften. Blend the arrowroot with a little cold water in a bowl then pour this into the hot blueberries, stirring until thickened. Serve warm or at room temperature.
- Serve three hotcakes per person, with a spoonful of soya yogurt, a dollop of compote, some papaya and a sprinkling of seeds.
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