• Main
  • Recipes
  • Lemon-Blueberry-Ricotta-Buttermilk Pancakes with Blueberry-Cassis Relish and Blueberry Maple Syrup (Bobby Flay) Recipe

Lemon-Blueberry-Ricotta-Buttermilk Pancakes with Blueberry-Cassis Relish and Blueberry Maple Syrup (Bobby Flay) Recipe

Posted by
Rate It!
Lemon-Blueberry-Ricotta-Buttermilk Pancakes with Blueberry-Cassis Relish and Blueberry Maple Syrup (Bobby Flay)
Add your photo!
Ingredients
28
Count
Nutrition
212
Calories
Total time
60
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Blueberry Cassis Compote
  2. For the syrup:
  3. In a medium saucepan add blueberries, maple syrup, sugar, cinnamon stick, and lemon zest. Bring to a simmer over low heat, and cook for about 15 minutes. Remove from the heat and chill overnight. Strain; serve warm or at room temperature.
  4. For the compote:
  5. Combine blueberries, sugar, butter, cinnamon stick and vanilla bean in a small saucepan and bring to a boil over high heat. Reduce heat and simmer to dissolve the sugar. Remove from the heat and stir in the cassis. Discard the vanilla bean and cinnamon stick. Serve at room temperature, folding in the chopped mint just before serving.
  6. For the pancakes:
  7. Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl and set aside. In a separate bowl, combine the egg yolks, oil, buttermilk, lemon zest and vanilla extract.
  8. Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix together until flour is just incorporated.
  9. In a small bowl, using a hand-held electric mixer, beat egg whites and cream of tartar until soft peaks form. Fold the egg whites into the batter just until incorporated. Let sit for 15 minutes, then gently fold in the blueberries.
  10. In a small bowl mix the ricotta and milk. Reserve for garnish.
  11. Preheat oven to 200 degrees F.
  12. Heat a nonstick pan or cast iron griddle over medium heat. Add a pat of butter and heat until the butter just begins to sizzle. Scoop a scant 1/4 cup of the batter into the pan or onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 1/2 minutes. Flip over and cook until the bottom is lightly golden brown, about 45 seconds. Remove to a baking sheet and keep warm in a low oven. Repeat with remaining batter. Serve with syrup and compote and garnish with a dollop of ricotta.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 211.8 Kcal (887 kJ)
Calories from fat 87.91 Kcal
% Daily Value*
Total Fat 9.77g 15%
Cholesterol 41.9mg 14%
Sodium 128.58mg 5%
Potassium 155.14mg 3%
Total Carbs 27.71g 9%
Sugars 18.3g 73%
Dietary Fiber 1.25g 5%
Protein 3.99g 8%
Vitamin C 4.7mg 8%
Vitamin A 0.1mg 4%
Iron 5mg 28%
Calcium 83.1mg 8%
Amount Per 100 g
Calories 180.39 Kcal (755 kJ)
Calories from fat 74.88 Kcal
% Daily Value*
Total Fat 8.32g 15%
Cholesterol 35.68mg 14%
Sodium 109.51mg 5%
Potassium 132.13mg 3%
Total Carbs 23.6g 9%
Sugars 15.58g 73%
Dietary Fiber 1.06g 5%
Protein 3.4g 8%
Vitamin C 4mg 8%
Vitamin A 0.1mg 4%
Iron 4.3mg 28%
Calcium 70.8mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 4.8
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top