sarahash

Passport & Plate - Ricotta Pancakes with Blood Orange Curd

USA | Wednesday, March 4, 2015 | 2 photos

Ingredients
Ricotta Pancakes:
2 cups all-purpose flour
1-1/2 teaspoons baking powder
2 teaspoons kosher salt
1-1/2 cups whole milk
4 large eggs, separated
1 tablespoon pure vanilla extract
2 cups fresh, local ricotta cheese
Zest of 2 lemons
Unsalted butter, for the griddle or pan

Blood Orange Curd:
Zest of 3 blood oranges
1-¾ cups fresh blood orange juice (from 8 to 10 large blood oranges)
10 large egg yolks
1 cup granulated sugar
1-1/2 sticks cold unsalted butter, cut into tablespoon-sized pieces
1 teaspoon Maldon sea salt

Lavender-Infused Maple Syrup:
1 cup pure maple syrup
2 teaspoons dried culinary lavender

 

How to prepare this recipe
Pancakes: Whisk flour, baking powder, and salt together in a large bowl. Whisk in milk, egg yolks, vanilla, and lemon zest.

In a stand mixer or a bowl with a hand mixer, whip egg whites until they form stiff peaks. Fold into the pancake batter gently. Fold in ricotta, leaving some of it in chunks throughout the batter.

Preheat the oven to 200 degrees F.

Heat a griddle or large skillet over medium-high heat. Add butter to the pan and then pancake batter, using a ¼ or ? cup sized measuring cup or scoop. Turn heat to medium and cook for a few minutes, until little bubbles start to form on the top; flip and cook another minute or two until cooked through and golden. (Every stove and pan heats differently, so adjust the heat until it’s right for you.)

Keep cooked pancakes warm in oven while you repeat the process until finished.

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Curd: Bring blood orange juice to boil in a small saucepan; reduce to 1 cup. Allow to cool slightly.

In a nonreactive bowl, whisk egg yolks with blood orange juice and sugar. Make a double boiler by placing the bowl over a saucepan filled with an inch or two of water. Bring the water to a simmer so that it heats the mixture in the bowl gently. Cook, stirring with a wooden spoon constantly, for about 10 minutes, until the curd has thickened enough to coat the back of the spoon.

Remove from the heat and begin whisking the butter in, piece by piece, until it’s combined. Stir in the salt. Pass through a fine mesh sieve for a silky-smooth finish (and to guarantee there are no pieces of cooked egg in your curd). Stir in the zest. Pour into a jar or container and refrigerate.

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Syrup: Combine ingredients in a small saucepan and bring to a gentle simmer. Turn the heat off, cover, and allow to sit for 15 minutes. Strain and enjoy.

 

The story behind this recipe
This dish is a great representation of me as a chef and also America. Brunch is an American thing that I think is very special. The perfect time to relax with loved ones. I created this dish for a group of friends at the Urban Cowboy B&B in Brooklyn, also a very special place that is all about "arriving as strangers, leaving as friends."

I love ricotta pancakes because they make the simple breakfast staple feel luxurious and decadent. Blood orange curd is a delicious topping that is made with seasonal winter citrus. It's the perfect thing to brighten up a cold, wintry day. The lavender-infused maple syrup sounds so fancy and tastes delicious, but it's so easy to make. For me, it's taking these basic things and elevating them – that's how I like to cook. Simple dishes and ingredients but done beautifully.