I’m so relieved. Utterly thankful. My son’s second and final surgery is over he’s doing unbelievably well. In fact, he’s got an appetite this morning so I’m making him the best blueberry hotcakes in the world! I can’t remember where I got this recipe. I pulled it out of some cooking magazine long ago, and it’s been stained and copied many times over.
Here’s the recipe. It’s a little work but believe me, it’s worth it.
Step 1: Make the blueberry compote. Combine 18 ounces of fresh blueberries, 1/4 cup sugar, and grated lemon zest (from 1 lemon) and 2 tablespoons of lemon juice in a medium saucepan over medium heat. Cook for 2 minutes or until sugar dissolves. Don’t let berries get too mushy. Remove from heat and keep warm.
Step 2: To make hotcakes: Whisk the 1 cup fresh ricotta cheese and 4 large egg yolks together in large bowl; then whisk in 3/4 cup buttermilk, previously shaken.
Sift 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and a pinch of salt into ricotta mixture.
Stir with a whisk until combined.
Step 3: Using a electric mixer, beat the 4 egg whites and 1/4 cup of sugar in a large bowl until stiff peaks form.
Using a rubber spatula, gently fold the egg whites through the batter in 2 batches. Gently fold 1/2 cup fresh blueberries into the batter.
Step 4: Drizzle small amount of oil unto hot griddle pan over medium-low heat. Ladle the batter onto the griddle and cook hotcakes for about 3 minutes on each side, or until they puff, become golden brown and are cooked inside.
Transfer hotcakes to plates and spoon the warm blueberry compote over the hotcakes with a dollop of butter. Serve immediately and enjoy!