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Lemon-Ricotta Unicorn Cakes with Blueberry Compote

 

Chef Catherine de Orio brings a bit of magic to your morning with unicorn-inspired pancakes! These fun and colorful pancakes are sure to brighten up any breakfast. Note: Keep them warm by placing in a 200 degree oven until ready to serve.

Lemon-Ricotta Unicorn Cakes with Blueberry Compote
Makes 16 (4-inch) pancakes

Ingredients

For the lemon-ricotta pancakes:
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup whole-milk ricotta, drained
2 large egg yolks
2/3 cup whole milk
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons finely grated lemon zest
1/2 teaspoon pure vanilla extract
Sky blue gel food coloring
Purple gel food coloring
4 large egg whites, at room temperature
3 tablespoons granulated sugar
Nonstick cooking spray, for the pan

For the blueberry compote:
1 cup fresh blueberries, rinsed
1/4 cup granulated sugar
1/4 cup water
4 strips lemon zest
1/2 tablespoon fresh lemon juice

For serving:
Reddi-wip extra-creamy whipped cream
Pink crystal sanding sugar
Confectioner’s sugar

Directions

1. In a medium bowl, whisk together flour, baking soda, and salt.

2. In another medium bowl, whisk together ricotta, egg yolks, milk, lemon juice, lemon zest, and vanilla. Add dry ingredients and stir until combined.

3. Divide the batter between two medium bowls. Add a few drops blue food coloring to one bowl and stir to combine. Add a few drops purple food coloring to the other bowl and stir to combine.

4. In the base of a stand mixer with a whisk attachment, whisk 2 egg whites on medium until soft peaks begin to form. Add 1 1/2 tablespoons sugar and a few drops blue food coloring and whisk until combined. Stir 1/3 egg-white mixture into blue batter, and carefully fold the remaining egg-white mixture to combine. Be careful not to overwork the batter.

5. In a separate base of a stand mixer, whisk remaining 2 egg whites on medium until soft peaks begin to form. Add remaining 1 1/2 tablespoons sugar and a few drops purple food coloring and whisk until combined. Stir 1/3 egg-white mixture into purple batter, and carefully fold the remaining egg-white mixture to combine. Be careful not to overwork the batter.

6. Spray a skillet over medium heat with nonstick cooking spray. Spoon 1/4 cup batter onto skillet and spread evenly to create a 4-inch round. Continue making pancake rounds, leaving space between each. Cook until set, edges will be golden and small bubbles may appear on the surface, about 2 to 3 minutes. Flip and cook an additional 2 to 3 minutes. Repeat with remaining batter.

7. Make the blueberry compote: In a small saucepan over medium-high heat, bring water, sugar, and lemon zest strips to a boil. Reduce heat to medium low and simmer 3 to 5 minutes. Remove lemon zest and add blueberries. Simmer until blueberries start to burst and break down, about 3 to 5 minutes. Remove from heat and stir in lemon juice.

8. To serve: Place four pancakes in a stack, alternating colors. Sift confectioner’s sugar over the top. Make a horn with whipped cream and sprinkle with pink sanding sugar. Serve with warm blueberry compote.

 

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