Marionberry Pancakes

The Portlandia Cookbook

Posted by Ten Speed Press

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

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You Will Need (15 things)

  • 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

Steps (7 steps, 30 minutes)

  1. 1

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

  2. 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. 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. 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. 5

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

  6. 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. 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.