Marionberry Pancakes

The Portlandia Cookbook

https://www.cutoutandkeep.net/projects/marionberry-pancakes • Posted by Ten Speed Press

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

You will need

Pancakes
1 ½ cup All Purpose Flour ¼ cup Stone-ground Cornmeal 2 tsp Baking Powder 1 tsp Kosher Salt 3 Large Egg(s) , separated 1 ¼ cup Whole Milk ½ cup (about 6 ounces) Ricotta Cheese ¼ cup Plus 1 tablespoon Sugar Butter , for the griddle
Marionberry compote
3 cup Marionberries or blackberries if you simply can’t get your hands on marionberries, plus more for garnish ½ tsp Grated Lemon Zest ¼ cup Sugar Scant ½ teaspoon grated Lemon Zest

Project Budget

Time

Difficulty

Description

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

Instructions

1. Make the pancakes: In a small bowl, whisk together the flour, cornmeal, baking powder, and salt.

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.

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.

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.

5. Preheat the oven to 225°F. Preheat a griddle over medium-low heat.

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.

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.