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Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

From: Chef Azmin Ghahreman, Sapphire Laguna, Laguna Beach, CA. Yield: 8 servings.

20 oz. flour
6 oz. sugar
1 Tbsp. baking soda
2 Tbsp. baking powder
2 tsp. salt
3 pints buttermilk
6 large eggs, beaten
as needed, vegetable oil
3 oz. melted sweet butter
1½ pints ricotta cheese
3 lemons, zest only

Mixed Berry Compote (yields approximately 2 cups):
8 oz. strawberries
4 oz. blueberries
2 oz. blackberries
2 oz. raspberries
4 oz. sugar
1 cinnamon stick

Whipped Cream (yields approximately 2 cups):
1 cup cold heavy cream
2 Tbsp. powdered sugar
1 tsp. vanilla extract

For pancakes: In a large bowl, sift together flour, salt, sugar, baking soda and baking powder. In a separate bowl, whisk together milk, eggs, ricotta, lemon zest and some of the melted butter. Add wet ingredients to dry mixture. Add remaining butter. Stir with wooden spoon to combine. Batter will be a bit lumpy; do not over-whip. Let batter rest for 15 minutes.

Brush griddle or skillet lightly with vegetable oil and set to medium-high heat. Drop batter onto griddles, using a 2-3 oz. ladle, leaving about 1” of space between the pancakes. Cook pancakes until undersides are lightly brown, edges begin to dry and bubbles begin to break the surface of batter, about 4 minutes. Turn pancakes and cook them until second side is brown. Repeat, using remaining batter. Leftover batter can also be refrigerated in an airtight container. Serve pancakes immediately on a warm plate, 2-3 pancakes per person. Garnish with 2 oz. berry compote and a spoon of whipped cream.

For mixed berry compote: Add and combine berries, sugar and cinnamon to nonreactive metal pot. Cook on medium heat until all juices are released to form a syrup with the sugar. Once thickened, cool immediately.

For whipped cream: In a nonreactive cold metal bowl, add ingredients and whisk vigorously for 10 to 15 minutes, or until stiff peaks form. When whisk is turned with whipped cream facing up, cream will stand up stiff rather than falling. Keep cream cold, as warm or room temperature cream will be harder to whip). Do not over-whisk.

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