Farro & Ricotta Pancakes With Blueberry Compote & B

Name: Farro & Ricotta Pancakes With Blueberry Compote & Bergamot Lemon Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: To Make the Pure Botanical Syrup and the Blueberry Compote; 1/4 cup water; 1/4 cup Bergamot Lemon Pure Botanical Sugar, available at Provisions; 1/4 cup Water; 1/4 cup Bergamot Lemon Pure Botanical Sugar, available at Provisions; 2 cups fresh blueberries, rinsed; Farro, Ricotta and Bergamot Lemon Pancakes; 1.5 cups farro flour, Hayden Flour Mills if possible (available at Provisions); 1 tablespoon baking powder; 1/4 teaspoon sea salt; 2 pieces eggs; 1 cup milk; 1 cup ricotta cheese; .5 cups Bergamot Lemon Pure Botanical Sugar, available at Provisions; 4 tablespoons unsalted, grassfed butter, melted plus more for seasoning the griddle; .5 teaspoons pure vanilla extract; 1 tablespoon grapeseed or sunflower seed oil; unsalted butter, for serving

Servings: persons

To Make the Pure Botanical Syrup and the Blueberry Compote
1/4 cup water
1/4 cup Bergamot Lemon Pure Botanical Sugar, available at Provisions
1/4 cup Water
1/4 cup Bergamot Lemon Pure Botanical Sugar, available at Provisions
2 cups fresh blueberries, rinsed
Farro, Ricotta and Bergamot Lemon Pancakes
1.5 cups farro flour, Hayden Flour Mills if possible (available at Provisions)
1 tablespoon baking powder
1/4 teaspoon sea salt
2 pieces eggs
1 cup milk
1 cup ricotta cheese
.5 cups Bergamot Lemon Pure Botanical Sugar, available at Provisions
4 tablespoons unsalted, grassfed butter, melted plus more for seasoning the griddle
.5 teaspoons pure vanilla extract
1 tablespoon grapeseed or sunflower seed oil
unsalted butter, for serving

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["To make the Syrup: Put the sugar in a heavy saucepan and add the water. Set the pan over medium heat and bring to a boil, slightly swirling. Continue until the sugar is dissolved and well incorporated. Pour into a serving bottle. Be careful not to spill a drop!", "To make the Blueberry Compote: Use the same pan, and put the sugar in the saucepan add the water. Set the pan over medium heat and bring to a boil, without stirring. Continue cooking and when the sugar is dissolved, swirl the pan occasionally until the mixture is an amber-caramel color, about 3 minutes. Carefully add the 1 cup of the fresh blueberries. Reduce the heat to low and cook, stirring gently, until the berries release their juices and the sugar dissolves, 1 to 2 more minutes and turn off the heat. Add to the pan the remaining 1 cup fresh blueberries. Stir to combine and keep warm until ready to serve.", "To make the Pancakes: In a large bowl, whisk together the Farro, baking powder and sea salt. Form a well in the center. In another bowl, whisk together the eggs, milk, ricotta, sugar, the 4 Tbs. butter and the vanilla. Pour the wet mixture into the well of the flour mixture and, using a rubber spatula or a large spoon, stir until just combined. You will see plenty of small lumps, which is a sign that the batter has not been overworked. Let the batter rest for about 5 minutes before cooking.", "Preheat a griddle over medium heat until a few drops of water flicked onto the surface skitter across it. Lightly brush the griddle with butter and the seed oil.", "Pour about 1/4 cup of the batter onto the griddle for each pancake. Cook until bubbles form on top and the batter is set, 2 to 3 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other sides, 2 to 3 minutes more. Keep warm until all the pancakes are cooked. Repeat with the remaining batter, brushing the griddle with more butter and seed oil as needed.", "eco-ista note: Serve the Pancakes with Butter, Bergamot Lemon Syrup and the Blueberry Compote. Have a side of Chicken or Turkey Sausage it would add a nice touch! Call me when it's ready!
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Copyright 2007~2014, All Rights Reserved. Proudly made in the USA."]

740

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: To Make the Pure Botanical Syrup and the Blueberry Compote, 1/4 cup water, 1/4 cup Bergamot Lemon Pure Botanical Sugar, available at Provisions, 1/4 cup Water, and more.

Yes, Farro & Ricotta Pancakes With Blueberry Compote & Bergamot Lemon Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Farro & Ricotta Pancakes With Blueberry Compote & Bergamot Lemon Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions