Marcus Samuelsson’s Ricotta Pancakes with Honey Butter and Berry Compote
Serves 3 to 4
1 cup (8 oz.) plus 1 Tbsp. unsalted butter, softened, divided
¼ cup honey
1½ tsp. table salt, divided
¾ cup fresh blueberries
¾ cup fresh blackberries
¼ cup granulated sugar
1 cinnamon stick
1 cup (about 4¼ oz.) all-purpose flour
½ tsp. baking soda
1 cup whole-milk ricotta cheese
1 cup whole milk
6 Tbsp. (3 oz.) unsalted butter, melted
2 large eggs, at room temperature
1. Beat 1 cup softened butter, honey and ½ teaspoon of the salt in a medium bowl with an electric mixer on medium speed until well-blended, about 2 minutes. Set aside.
2. Combine blueberries, blackberries, ½ cup water, sugar and cinnamon stick in a medium saucepan. Cook over medium heat, stirring occasionally, until thick and syrupy, about 20 minutes. Remove from heat; discard cinnamon. Cover compote to keep warm until ready to serve.
3. Whisk together flour, baking soda and remaining 1 teaspoon salt in a medium bowl. Whisk together ricotta, milk, melted butter and eggs in a separate bowl. Add ricotta mixture to flour mixture, and stir just until blended.
4. Heat a large nonstick skillet over medium. Add remaining 1 tablespoon softened butter to hot skillet. Once butter is melted, pour in ⅓ cup batter for each pancake. Cook until bubbles begin to appear on surface of pancake, about 2½ minutes; flip, and cook until golden brown and cooked through, about 1 more minute. Repeat with remaining batter. Serve with honey butter and fruit compote.
Active time: 20 minutes
Total time: 40 minutes