Mindy Segal was named Chicago’s best pastry chef — and at a
chef portal she shared a recipe that readers can whip up in their own kitchens for a delightful holiday breakfast. Tip: after making the pancakes, stack them up with lemon curd sandwiched between. Pour compote on top.
Yum!
Ingredients:
Lemon Curd:
3 eggs
3 egg yolks
¾ cup fresh lemon juice
1/2 cup sugar
8 tablespoons butter
Blueberry Compote:
2 pints blueberries (4 cups)
1 vanilla bean (optional)
2 teaspoons cornstarch
1 cup sugar
½ cup water
¼ cup lemon curd (from recipe)
1 tablespoon orange juice
Pinch of salt
1 tablespoon butter
Pancakes:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
Grated zest of 1 lemon
2 eggs, separated
6 ounces Wisconsin Ricotta cheese
1 ½ cups milk
Confectioner’s sugar
What to do:
Mix 3 eggs, 3 egg yolks, lemon juice and ½ cup sugar in a bowl. Whisk away all the lumps. Place over double boiler with simmering water, then continue to whisk until it reaches a thick consistency. Add the butter. Refrigerate until set.
Blueberry Compote:
In sauté pan, combine blueberries, vanilla bean, cornstarch, 1 cup sugar, water, 1/4 cup lemon curd, orange juice and pinch of salt. Cook over low heat, until blueberries are tender but not broken down. Let the mixture simmer until it bcomes thick. Turn off the heat, mix in 1 tablespoon butter. Let cool.
Pancakes:
In medium bowl, sift flour, baking powder, salt and 2 tablespoons sugar. Stir in lemon zest. Set aside. In large bowl, mix 2 egg yolks and ricotta cheese. Fold in dry ingredients alternately with milk. Whip 2 egg whites until medium-stiff peaks form. Fold into batter.