July 8, 2020
By: Staff Report
TAMPA, Fla. – Fresh From Florida, offers agriculture news, farming tips, and recipes that most Floridians don’t know about. We wanted to share Florida Blueberry Pancakes with you today.
INGREDIENTS
Blueberry Pancakes
1 ½ cups fresh Florida blueberries plus more for garnish
2 ½ cups pancake mix
2 ½ cups milk
2 cups ricotta cheese
¼ stick of butter for cooking
Florida Honey Butter
⅓ cup Florida honey
½ cup butter, softened
Florida Blueberry Compote
4 cups fresh Florida blueberries
3 tablespoons Florida sugar
½ lemon, juiced
Florida Blueberry Cream
2 cups fresh Florida blueberries
1 lemon, juiced
6 tablespoons Florida sugar, divided
¼ teaspoon sea salt
2 cups heavy whipping cream
PREPARATION
Blueberry Pancakes
Whisk together the pancake mix, milk, and ricotta cheese in a large mixing bowl until smooth. The pancake batter should be thick (you can adjust the consistency by adding more milk or pancake mix). Gently fold the blueberries into the batter. Preheat a large sauté pan or griddle over medium heat. Add a small amount of butter to the cooking surface. Add an even amount of pancake mix to the cooking surface, making sure not to overcrowd the cooking surface. Let the pancakes cook until bubbles start to form in the top of the batter. Flip pancakes and continue to cook until golden brown and cooked throughout. Repeat process until all the pancake batter is used. Keep cooked pancakes warm in a 250-degree oven until ready to serve.
Florida Honey Butter
In a small mixing bowl, combine honey and butter. Stir ingredients until combined and creamy. Serve at room temperature.
Florida Blueberry Compote
In a medium-sized saucepan, combine 2 cups blueberries, sugar and lemon juice. Place the pan over medium-high heat and bring to a simmer while stirring. Cook blueberry compote for 6 to 10 minutes until thickened. Transfer blueberry compote to a bowl and add the other 2 cups of fresh blueberries. Serve at room temperature.
Florida Blueberry Cream
In a medium-sized saucepan, combine blueberries, 3 tablespoons sugar, salt and lemon juice. Place the pan over medium-high heat and bring to a simmer while stirring. Cook blueberry compote for 6 to 10 minutes until thickened. Let cool slightly and puree in a food processor or blender. Strain blueberry mixture through a sieve and refrigerate until cool. In a large mixing bowl, whisk cream and 3 tablespoons of sugar until soft peaks form. Add the blueberry mixture and carefully fold in, making sure not to over-mix. Serve cold.
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