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Time: 30 mins

The Portlandia Cookbook
Active: 30 minutes * Total: 30 minutes * Serves 6 (24 pancakes)

Posted by Ten Speed Press • Published 18th January 2015 • See Ten Speed Press's 31 projects » © 2024 Fred Armisen and Carrie Brownstein / Random House · Reproduced with permission. · Reprinted with permission from The Portlandia Cookbook, by Fred Armisen and Carrie Brownstein, copyright © 2014. Published by Clarkson Potter, an imprint of Random House LLC. Photographs copyright © 2014 by Evan Sung

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ale_corason favorited Marionberry Pancakes 22 Jan 05:15
Emma H. favorited Marionberry Pancakes 19 Jan 14:56
Rhonda E. added Marionberry Pancakes to Brunch 18 Jan 23:32
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Step 1
Make the pancakes: In a small bowl, whisk together the flour, cornmeal, baking powder, and salt.
Step 2
In a large bowl, whisk together the egg yolks, milk, ricotta, ¼ cup of the sugar, and the lemon zest until combined. Add the flour mixture and whisk until smooth.
Step 3
In another bowl, using a handheld electric mixer, beat the egg whites on medium speed until frothy. Increase the speed and beat on high until soft peaks form. Beat in the remaining 1 tablespoon of sugar. Fold the egg whites into the batter, using a rubber spatula, until no streaks remain.
Step 4
Make the compote: In a medium saucepan, combine the berries with the lemon zest, sugar, and ½ cup of water and bring to a boil. Simmer over moderately low heat, stirring and crushing occasionally, until slightly thickened, about 10 minutes. Set aside.
Step 5
Preheat the oven to 225°F. Preheat a griddle over medium-low heat.
Step 6
Lightly butter the griddle and ladle a scant ¼ cup of batter onto the griddle for each pancake, being sure to leave enough space between them. Cook over medium-low heat until the pancake bottoms are golden and their surface is just beginning to set, 1 to 2 minutes. Flip the pancakes and cook until fluffy, golden, and cooked through, about 1 minute longer. Transfer to plates, keeping the pancakes warm in a low oven as you continue cooking the rest, buttering the griddle between batches.
Step 7
Serve the pancakes topped with the berry compote.
Make ahead: The compote and batter can be refrigerated separately overnight. Whisk the batter gently if it has separated slightly and bring the compote to room temperature before serving.