You can't go wrong with pancakes, but we found a recipe that takes them to a whole new level! We go inside the Museum of Fine Arts for some lemon ricotta pancakes. 7's Sarah French tells us what's cookin'.
Lemon-ricotta pancakes with gingered-blueberry compote:
-- 1 1/2 cups AP flour
-- 1/4 teaspoon salt ¼ teaspoon baking soda
-- 1 teaspoon baking powder
-- 1 1/2 tablespoons sugar
Combine dry ingredients
-- 4 tablespoons melted butter
-- 1/2 cup fresh ricotta cheese (note that when using fresh ricotta you should hang the cheese to allow it to drain some of its moisture. If using commercial ricotta it should be dry enough)
-- 1 large egg
-- 1/3 cup milk
-- Scrapings from 2 vanilla beans or 1/2 teaspoon good quality vanilla extract
-- 1/4 cup lemon juice and zest from 2 lemons
Whisk together wet ingredients
-- Slowly combine wet and dry ingredients until just blended, do not over work the batter.
-- Using a skillet or griddle heat vegetable oil over medium heat and spoon a small amount of batter and allow to brown, approximately 2 minutes, flip and cook for two minutes more. Repeat.
-- 2 1/2 cups fresh blueberries
-- 1 teaspoon grated fresh ginger
-- 1/3 cup sugar
-- 1/3 cup water
Combine all ingredients in a heavy bottom saucepan. Simmer over medium heat, stirring often and reduce until compote coats the back of a spoon. Sauce can be made ahead of time, just chill and store covered. Sauce should be served warm.