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Toast on Market's lemon soufflé pancakes




Source of Recipe


a restaurant/cafe called Toast/Louisville


List of Ingredients




1 3/4 cups cake flour
1/2 cup all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
2 tablespoons grated lemon zest
5 eggs, separated
1 1/2 cups ricotta cheese
3/4 cup melted butter, cooled
1/3 cup fresh lemon juice
3/4 cup buttermilk
1 teaspoon vanilla
Butter for frying pancakes

Recipe




Sift together the flours, sugar, baking powder, salt and nutmeg. Add the lemon zest and combine well.

In another bowl, whisk together egg yolks, ricotta, melted butter, lemon juice, buttermilk and vanilla.

Add the flour mixture to the wet mixture in several additions, folding in just well enough to mix, but not worrying about lumps.

In a clean bowl whip the egg whites to soft peaks. Fold into the batter in three additions, mixing just enough to leave some white streaks. The batter will be a bit thicker than most pancake batters. I used a ladle to form the pancakes in the skillet, because the batter was too thick to pour easily.

Heat a skillet over medium heat. Melt about 1 tablespoon of butter and swirl to cover bottom. Add enough batter to make a 5- or 6-inch pancake. Cook until bubbles appear on top, then flip and cook until browned on bottom. Remove to platter and keep warm. Continue with the rest of the batter. Makes about 1 dozen pancakes.

Blueberry compote

2 cups frozen blueberries
1/3 cup water
1/3 cup sugar

In a heavy saucepan combine 1 1/2 cups of the frozen berries with sugar and water. Simmer over medium heat about 10 minutes, until berries start to burst.

Add remaining 1/2 cup of berries. Stir often for 7 to 8 minutes. Compote is ready when the syrup coats the spoon. If you want a thicker syrup, mix 1/2 cup cornstarch and 1/2 cup water, and add by tablespoons to the bubbling syrup. Add just enough to get to the consistency that is pleasing to you. Makes approximately 2 cups.