Dreaming of a Sunday breakfast at TOPPER'S? Enjoy this special lemon ricotta recipe from our own Chef Kyle and make a dreary Sunday at home, a little more special.
1 cup all-purpose flour
1 cup pastry flour
¼ cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ¾ cup buttermilk
½ pound ricotta
1 ounce butter, melted
1 tablespoon lemon zest
1 teaspoon vanilla
Mix the flours, sugar, baking powder, baking soda and salt in a mixing bowl.
Whisk the remaining ingredients in a separate bowl.
Add the dry ingredients to the wet ingredients and whisk until smooth.
Heat a griddle or frying pan to medium high heat.
Add a tablespoon of clarified butter to the pan and divide the batter into 12 pancakes.
Once the bottom is golden brown and bubbles start to form on the top of the pancakes, flip the pancakes and brown on the other side.
Place two pancakes on each plate.
Sprinkle with powdered sugar and spoon the compote over the top.
Blueberry Compote Ingredients:
1 quart blueberries
¼ cup honey
½ cup water
1 tablespoon lemon juice
Bring the honey, water and lemon juice to a simmer.
Add the berries and reduce the heat to low.
Allow the compote to cook slowly until the berries soften and the liquid becomes syrupy.