'Fresh from Florida' Blueberry Pancakes with Honey Butter

Florida agriculture has kicked off its “Fresh From Florida” ad campaign touting the ample fresh produce and seafood found in the sunshine state. The campaign will highlight different recipes and ways to cook fast, simple meals using ONLY fresh ingredients from Florida.

Responding to consumer demand, Florida’s own Chef Justin Timineri was recruited to come up with healthy recipes that were neither overly time-consuming nor labor-intensive. This delicious local recipe includes sweet blueberries and ricotta cheese. Try it!

Ingredients:

Blueberry Pancakes

2 ½ cups pancake mix

2 ½ cups milk

2 cups ricotta cheese

1 ½ cups fresh Florida blueberries plus more for garnish

¼ stick of butter for cooking

Florida Honey Butter

½ cup butter, softened

⅓ cup Florida honey

Florida Blueberry Compote

4 cups fresh Florida blueberries

3 tablespoons sugar

½ lemon, juiced 

Florida Blueberry Cream

2 cups fresh Florida blueberries

1 lemon, juiced

6 tablespoons sugar, divided

¼ teaspoon sea salt

2 cups heavy whipping cream

Directions:

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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