Wednesday, March 28, 2007

Pancakes: Trois ans plus tard / Pancakes: Three years Later




The first American culinary experience that I had coming to the United States, about three years ago, was pancakes. My husband was telling me about them all the time, how fluffy they are, how you can eat them with whatever you want and how tasty they are.
I taught: “I love crepes! I might as well love pancakes”.
He used one of those pancake mix boxes: The taste was good but not enough to make me jump off my seat and the texture was fluffy but you have to drench the pancake in syrup to make it soft to your palate.
Three years later, it was time for me to renew the experience and to give the pancake another chance, but this time by doing it my way.

I have heard about ricotta pancakes and how good they are, and since I love ricotta I taught I will give it a try.
I browsed the internet to look for a recipe and I came across a ricotta and blueberry pancakes with a blueberry compote that had my name all over it. A quick run to the market to buy some blueberries and I was ready to take on the pancake challenge.
The result: It was completely different from the box experience that I had before; the mixture felt rich and a little heavy so I added more milk but other than that, after cooking it: it was light as a feather and so moist and flavorful. The ricotta balances the acidity of the blueberries, and the compote is not too sweet; just the right amount of sweetness.
The verdict: Pancakes are back in my kitchen and in my breakfast and this recipe is definitely a keeper.

Ricotta and blueberry pancakes with blueberry compote

Recipe: from Curtis Stone
- 4 eggs, yolks and white separated
- 11oz ricotta
- 8 fl oz milk
- 9oz all purpose flour
- 1 tsp baking powder
- Pinch of salt
- 11oz blueberries
- 4oz sugar
- 3oz butter

Mix the egg yolks with the ricotta and the milk and set aside. Sieve in the flour, the baking powder and the salt and stir well to combine. Whip the egg whites to a soft peak. Add a third of the egg whites to the ricotta mixture and stir in to loosen the mixture then gently fold in the remaining egg whites.
Add one third of the blueberries to the batter and put the rest in a pan with half the butter and the sugar. Simmer for a couple of minutes until some of the blueberries have collapsed.
Melt the remaining butter in a frying pan and add a ladle of the batter to the pan. Cook them until golden brown on each side.
Serve them with a drizzle of the warm blueberry compote.

Pancakes de ricotta et de myrtilles avec compote de myrtilles

In francais please: recette de Curtis Stone
- 4 oeufs, jaunes et blancs séparés
- 310g de ricotta
- 225ml de lait
- 255g de farine
-1 c.c de levure chimique
- Une pincée de sel
- 310g de myrtilles
- 110g de sucre
- 85g de beurre

Mélanger la ricotta, les jaunes d’oeufs et le lait. Ajouter-y la farine, la levure et le sel tamises. Battre les blancs en neige. Mettre le tiers des blancs dans le mélange ricotta et mélanger pour assouplir la pâte puis incorporer délicatement le reste (vous devez obtenir une pâte onctueuse mais pas aussi liquide que celle des crêpes).Ajouter le tiers des myrtilles a la pâte et mettre le reste dans une casserole avec le sucre et la moitié du beurre. Laisser cuire quelques minutes jusqu’a ce que quelques myrtilles «éclatent ».
Faire fondre le reste du beurre dans une poêle et mettre une louche de la pâte a chaque fois. Faire cuire des deux côtés jusqu’a ce qu’ils soient bien dorés.
Servir sur une assiette arroses de la compote de myrtilles tiède.

17 comments:

lili63 said...

Meme experience que toi .
mix pas mauvais acheté en France , d'une marque américaine ;
Apres quelques séjours à New York où je les ai gouté en live .Rien à voir !!
larges comme des assiettes et moelleux à souhait .
De retour chez moi , j'en ai fai et refait .
la technique de battre les blancs en neige les rend très légers .
Il m'arrive d'utiliser du lait fermenté exclusivement ou Kéfir de lait et c'est divin .
Mes préférés ? Blueberries !

Claude-Olivier said...

Elle est vraiment sympa ta recette tout comme tes photos! J'aime bcp ton blog et j'y reviendrai, promis ;-)

bonne journée
Claude

ooishigal said...

Une recette magnifiquement illustrée en effet !

Helene said...

Tres beau blog. Je t'admire a traduire tes recettes dans les deux langues. Je n'ai jamais assez l'energie!

pom d'api said...

Hi! j'adore vos pancakes, I loved that, mais je n'en ai jamais manger des vrai. J'espere aller passer des vacances eu USA cet été et peut être y vivre un jour. Mais en attendant, It's so beautiful

Truffle said...

What a beautiful photo! Looks absolutely wonderful :)

Rose said...

-Je vois Lili qu'on a toute les deux une faiblesse pour les pancakes aux myrtilles.
-Merci Claude-Olivier pour ton gentil message et tu es toujours le bienvenu.
-Merci ooishigal, j'apprecie enormement, surtout venant d'une personne aussi talentueuse que toi.
-Merci beaucoup Helene. Quand je vois que mon blog est aprecie par differentes personnes, parlant differentes langues cela me donne encore plus d'energie.
-Merci beaucoup Pom d'api et si tu viens du cote du Michigan cet ete je serai plus que ravie de te faire gouter ces pancakes.
-Thank you very much Truffle for your nice words.

Anonymous said...

Those look absolutely fantastic!


Ari (Baking and Books)

christelle said...

Superbe photo qui me fait saliver. ça a l'air délicieux.
Bises de Bretagne.

Truffle said...

Thanks for your lovely comments on my blog Rose. I've added a link to yours :)

Rose said...

-Thank you very much Ari for your nice words. I am glad you like it.
-Merci beaucoup Christelle pour ton message, je te conseille vraiment la recette parce que non seulement elle est divine mais en plus tres facile a faire.
-Thanks again Truffle for stopping by and thank you for the link.

christelle said...

Merci Rose de ta visite et de ton gentil commentaire. Ton blog est superbe.
Bises de Bretagne et bonne journée.

Patricia Scarpin said...

These pancakes are so fluffy - they look absolutely delicious!
Pancakes for us here in Brazil are savory and thin like crepes, rolled with beef or chicken as a filling and covered with Bechamel sauce of tomato sauce.
Very different from the American pancakes!

sandi @ the whistlestop cafe said...

I would rather have crepes any day...with a little nutella. mmmm Yummy!

Rose said...

Thanks Patricia for your nice message. Your savory crepes sound delicious too.
Sandi, I agree with you, although the pancakes were very good, nothing beats a crepe with some Nutella, Oh! and a glass of milk

Kristen said...

Those are some delicious looking pancakes. Magazine quality photo and writing!

Rose said...

Thank you very much Kristen. I am glad you like it.