Chef Lee Anne Wongs Pancakes With Summer Berry Compote Recipes

Steps:

• Heat a heavy skillet or grill over medium-low heat.
• In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside.
• In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine.
• Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries.
• Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden.
• Serve with more softened butter and warm syrup.

Steps:

• Prepare the compote: Warm the butter in a small skillet over medium heat. Stir in the pine nuts and saute until lightly toasted, about 2 minutes. Watch the nuts carefully; they will continue cooking off of the heat and can burn easily. In a saucepan, combine the apricots, corn syrup, cinnamon, and almond extract with 1 cup of water. Bring to a simmer over medium heat, reduce the heat to low, and cook until the sauce is fairly thick and spoonable, about 10 minutes. Stir in the pine nuts. Keep the compote warm or let it cool to room temperature.
• Start the pancake batter, placing 3/4 cup of the nuts in a food processor and pulsing briefly until ground. Avoid processing the nuts so long that they turn to butter. Add the flour, cornmeal, sugar, baking powder, and salt and pulse to combine just until a coarse meal forms. Spoon the mixture into a large bowl and stir in the butter until it disappears. Add the eggs, milk, almond extract, and remaining nuts. Warm a griddle or a large heavy skillet over medium heat. Pour a thin film of oil onto the griddle. Pour or spoon out the batter onto the hot griddle, where it should sizzle and hiss. A generous 3 tablespoons of batter will make a 4-inch pancake. Make as many cakes as you can fit without crowding. Cook the pancakes until their top surface is covered in tiny bubbles but before all the bubbles pop, 1 to 2 minutes. Flip the pancakes and cook until the second side is golden brown, 1 to 2 minutes longer. Repeat with the remaining batter, adding a bit more oil to the griddle as needed. Serve the pancakes immediately, accompanied with the warm compote.

Steps:

• Preheat oven to 350 degrees. Grease an 8-inch round cake pan. Line the bottom with parchment paper and set aside.
• Combine the safflower oil, fructose, vanilla, milk and yogurt in a mixing bowl. Sift together the cake flour and baking soda. Stir into the yogurt mixture.
• Beat the egg whites until stiff but not dry. Fold into the cake batter. Pour the batter into the prepared pan. Bake about 30 to 35 minutes or until done.
• Cool in the pan on a wire cooling rack for 10 minutes. Then unmold and cool completely before serving
• Place the pears, apple, lemon juice, fructose and water in a small saucepan over medium high heat. Bring to a boil then reduce heat and simmer until the fruit softens, about 8 minutes. Add more water if the sauce seems too dry.
• Add the raspberries and cook a few minutes until they begin to release some of their liquid.
• Serve the sauce warm or cold with a light sponge cake

Steps:

• Assembly: Pipe chocolate mousse into 4, (2-inch) dome molds. Spread mousse around sides of dome to the top, freeze. Repeat process with mousseline, freeze. Place 3/4-inch disc dacquoise on mousseline. Fill with 3/4-ounce compote. Top with 1 3/4-inch disc dacquoise, freeze. Unmold and glaze. Garnish with tuile and caramel stick.;
• Lime dacquoise: Combine sugar, flour and zest, set aside. Whip egg whites and lime juice into soft peaks, gradually add sugar into stiff peaks. Fold in sugar mixture, spread in a half sheet pan lined with parchment. Sprinkle with toasted almonds and bake in a preheated 380-degree oven for 12 minutes. Cool and cut into 4 (1 3/4-inch) discs and 4 (3/4-inch) discs. Summer berry compote: Combine sugar, flour and zest, set aside. Whip egg whites and lime juice into soft peaks, gradually add sugar into stiff peaks. Fold in sugar mixture, spread in a half sheet pan lined with parchment. Sprinkle with toasted almonds and bake in a preheated 380-degree oven for 12 minutes. Cool and cut into 4 (1 3/4-inch) discs and 4 (3/4-inch) discs. Chocolate mousse: Combine sugar, yolks and heavy cream. Whisk over bain marie constantly until thickened. Scald cream and add the heavy cream. Temper with the egg mixture. Fold in the whipped cream and use immediately. Vanilla mousseline: Bring milk and vanilla beans to boil. Ribbon yolks, sugar and flanc powder. Temper yolks with milk and cook for 3 minutes. Remove from heat, add softened gelatine. Add butter, cool to room temperature. Fold in whipped cream and use immediately.
• Chocolate tuille: Cream butter and sugar. Gradually add egg whites. Add flour and cocoa powder. Mix until smooth. Spread batter into 10 by 3-inch rectangle. Bake in a preheated 375-degree oven for 7 minutes. Immediately cut into 4 triangles with a 1/2-inch base. Wrap warm tuile around dome to form garnish. Cool completely and store in airtight container. Caramel sticks: Combine and cook until golden brown. Spoon caramel onto silpat, forming 6 inch long sticks. Cool and store in airtight container. Chocolate glaze: Bring sugar, water and apricot glaze to a boil. Add cocoa powder, pate a glacer and cocoa paste. Stir until melted and cook for 4 minutes. Add softened gelatin. Strain and store covered.

Steps:

• Whisk first 5 ingredients in large bowl. Whisk buttermilk, sour cream, eggs and vanilla in another large bowl. Add to dry ingredients. Stir until batter is just blended but still lumpy (do not overmix).
• Melt 1/2 tablespoon butter on griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook until bubbles break on surface, about 3 minutes. Turn pancakes over. Cook until bottoms are golden, 3 minutes. Transfer to plates. Repeat with remaining batter, adding butter to skillet as needed.
• Serve pancakes immediately with butter and Blueberry Compote.

Steps:

• Beat egg whites on medium-high speed until foamy. Add cream of tartar; beat until stiff, glossy peaks form.
• Heat a griddle or large skillet over medium-high heat. Stir together yolks, cottage cheese, granulated sugar, flour, baking powder, salt, and cinnamon in a medium bowl. Whisk in one-third of the whites. In two batches, gently fold in remaining whites with a rubber spatula.
• Spray griddle with cooking spray; heat until a drop of batter sizzles upon contact. Working in batches, pour 1/4 cup batter per pancake onto griddle; cook until surfaces bubble and edges are slightly dry, about 1 minute. Flip pancakes; cook until undersides are golden brown, about 3 minutes more. Divide confectioners' sugar among pancakes. Serve sprinkled with lemon zest and with lemon wedges on the side.

Steps:

• Make the pancakes: Preheat oven to 200 degrees. Whisk together flour, wheat germ, sugar, baking powder, baking soda, and salt in a bowl. Whisk in buttermilk, oil, and eggs. Let stand 10 minutes (if batter thickens, stir in 1 tablespoon water).
• Make the compote: Heat blueberries, lemon juice, and salt in a saucepan over medium heat until berries begin to burst, 4 to 5 minutes. Stir in sugar. Simmer, stirring often, until thick enough to coat the back of a spoon, 6 to 8 minutes. Transfer to a bowl, and stir in blackberries.
• Coat a nonstick skillet with cooking spray, and heat over medium heat. Spoon in 1 tablespoon batter for each pancake. Cook until bubbles appear. Flip, and cook until golden brown, about 2 minutes. Keep warm in oven while you cook remaining batter. Serve with compote.

Steps:

• In a small blender, puree banana and eggs until smooth. Heat medium sized non-stick pan over medium-high heat for 2-3 minutes or until hot. Add ½ of your butter/coconut oil to the pan and let sit for 30 seconds to heat up.
• Pour in batter slowly and make 4-6 small pancakes per pan. They should be the size of a soup can. Once browned on both sides, transfer to a plate.
• In a small pot, add berries, water and chia seeds. Cook over medium heat for 5 minutes until berries have broken down and the sauce has thickened.
• Spoon over pancakes and serve.
• Tip: Make the compote ahead of time to save time. It will last for 2-3 days in the refrigerator. • As there is no flour in the batter, it is slightly more fragile than traditional pancake batter.

Steps:

• To make the compote, put all the ingredients into a medium saucepan with 1 tbsp water. Stir and simmer gently over a low heat for 15 mins until warm and syrupy.
• Meanwhile, make the pancakes. Mix the milk, eggs and oil in a bowl. In another bowl, mix the flour, baking powder, sugar and 1 tsp salt. Stir the dry ingredients together, then slowly pour in the wet ingredients until just combined.
• Heat a non-stick frying pan and add about 1 tsp oil. Pour in about 75ml of the pancake batter. When bubbles form on top, flip the pancake over and brown the other side. Keep the heat on medium so the middle cooks. Keep warm in a low oven while continuing to make pancakes with remaining batter.
• Serve warm pancakes topped with warm or room temperature compote.