Lemon-Ricotta Pancakes W/Huckleberry Compote And Meyer Whipped Crème

• Huckleberry Compote:
• 3 lbs huckleberries, frozen
• 1 cup water
• 1 cup sugar
• 1 cup corn syrup
• 2 lemons, zest & juice
• Meyer whipped creme:
• 1 qt heavy cream
• zest and juice of 2 meyer lemons
• 1/4 cup powdered sugar
• 1 tbsp vanilla
• 1 tsp salt
• Pancakes:
• 4 cups cake flour 1/2 cup all-purpose flour
• 2 tbsp baking powder
• 2 tsp salt
• 1 tsp nutmeg
• zest of 10 lemons
• 2 cups buttermilk
• 3 cups ricotta cheese
• 1 cup lemon juice
• 3/4 cup sugar
• 1 tbsp vanilla extract
• 10 egg yolks
• 3/4 cup butter, melted
• 10 egg whites
• butter for cooking

1. For Huckleberry Compote:
2. Place all ingredients in a pot and bring to a simmer. Allow to simmer until reduced to a syrup consistency, stirring occasionally.
3. Meyer Whipped Creme:
4. Mix all ingredients. Whip with mixer until stiff.
5. Pancakes:
6. Combine the flours, baking powder, salt, nutmeg and zest in a large mixing bowl. In a separate mixing bowl, combine buttermilk, ricotta, lemon juice, sugar, vanilla and egg yolks and mix well. Whisk in melted butter. Add wet mixture to the dry ingredients and slowly whisk until smooth.
7. In a separate bowl, whip egg whites to stiff peaks. Gently fold egg whites into the batter. Do not overmix. There should be some white streaks of egg whites left in the batter.

huckleberries, water, sugar, corn syrup, lemons, crueme, heavy cream, lemons, powdered sugar, vanilla, salt, cake flour, baking powder, salt, nutmeg, buttermilk, ricotta cheese, lemon juice, sugar, vanilla, egg yolks, butter, egg whites, butter

Taken from www.epicurious.com/recipes/member/views/lemon-ricotta-pancakes-w-huckleberry-compote-and-meyer-whipped-creme-50087179 (may not work)