Description
From the episode, “Sunny Side Down”
Ingredients
YOU’LL NEED
FOR THE BLUEBERRY COMPOTE
1 cup fresh or frozen blueberries
4 tbsp water
1 cup sugar
2 tsp lemon juice
FOR THE WHIPPED CREAM CHEESE
4 oz whipped cream cheese, at room temperature
1 oz sour cream
3 oz powdered sugar
½ tsp vanilla extract
Zest of 1 lemon
FOR THE PANCAKES
6 cups all-purpose flour
1 ½ tsp baking soda
3 tbsp baking powder
1 tbsp kosher salt
2 tsp poppy seeds
2 tbsp sugar
2 eggs, separated
2 cups buttermilk
1 tsp vanilla extract
4 tbsp butter melted
Instructions
MAKE IT
BLUEBERRY COMPOTE
1) In a medium sauce pot add blueberries, water, sugar, and lemon juice. Bring the mixture to a boil and allow to cook for approximately 4 minutes.
2) Drop the mixture to a simmer and allow to cook for about 10 minutes.
WHIPPED CREAM CHEESE
1) In a large mixing bowl add cream cheese, sour cream, powdered sugar, vanilla extract, and lemon zest.
2) Using a hand blender or a food processor, mix all ingredients together.
PANCAKES
1) In a mixing bowl add all-purpose flour, baking soda, baking powder, kosher salt, poppy seeds, and sugar. Whisk together.
2) In a separate bowl add egg whites, buttermilk, and whisk until frothy.
3) In another bowl add egg yolks, vanilla extract, and melted butter.
4) Pour the wet ingredients on top of the dry ingredients and whisk just until incorporated. It is OK if the batter has some lumps.
5) In a non-stick pan, add 1 tsp butter. Using a paper towel wipe the pan out.
6) Using a ladle, add 2 oz of pancake butter and allow to cook over medium-low heat.
7) Allow the pancakes to cook for a few minutes until bubbles form on top. Flip the pancakes and allow to cook for another 2-3 minutes until golden-brown.
PLATING
1) Stack 3 pancakes in the middle of the plate.
2) Dress the pancakes with blueberry compote and top with whipped cream cheese.
3) Top with powdered sugar and syrup if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Entree
- Cuisine: Breakfast
