Ingredients
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
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For Huckleberry Compote: Place all ingredients in a pot and bring to a simmer. Allow to simmer until reduced to a syrup consistency, stirring occasionally. Meyer Whipped Creme: Mix all ingredients. Whip with mixer until stiff. Pancakes: 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. 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.
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Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Universal suction lids — fit any pot or pan, no matching needed
Round rings for perfectly shaped fried eggs and small pancakes
Storage and dispenser for N2O chargers
Organize pot lids vertically — saves cabinet space