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To make the berry compote:
Place the blueberries, sugar, 2 tablespoons of lemon juice and the zest in a medium saucepan over medium heat and cook for 2 minutes, or until the sugar melts and berries soften just slightly. Don't let the berries cook too long or they will become mushy and lose their beautiful shape. Remove from the heat. Gently stir in the chopped mint.
Ray Kachatorian
To make the hotcakes:
Whisk the ricotta and egg yolks together in a large bowl to combine, then whisk in the buttermilk.
Ray Kachatorian
Sift the flour, baking powder, and salt into the ricotta mixture. Stir with a whisk just until combined.
Ray Kachatorian
Using an electric mixer, beat the egg whites and sugar in a large bowl until stiff peaks form.
Ray Kachatorian
Using a large silicone spatula, gently fold the egg whites through the batter in 2 batches.
Ray Kachatorian
Gently fold the blueberries into the batter.
Ray Kachatorian
To cook the hotcakes:
Melt some butter on a hot griddle pan over medium-low heat. Working in batches, ladle the batter onto the griddle.
Ray Kachatorian
Cook the hotcakes about 3 minutes per side, or until the hotcakes puff, become golden brown and are just cooked through.
Ray Kachatorian
To serve the hotcakes:
Transfer the hotcakes to plates. Spoon the warm blueberry compote over the hotcakes.
Ray Kachatorian
Top with a dollop of crème fraîche and enjoy.
Ray Kachatorian
Grilled New York Strip Steak
Curtis shares his tips for searing a luscious peppercorn encrusted New York Strip steak with a side of tasty sprouts.
Curtis' simple grocery stacking method will revolutionize the way you organize your kitchen and prolong the life of your produce.
