Lemon Souflle Pancakes w/ Blueberry Compote
Ingredients for Pancake Batter:
3 large eggs, separated, 1/4 cup all purpose flour - sifted, 1/4 cup melted butter, 1/4 tsp salt, 2 tbsp sugar, 1 tbsp lemon juice, 1/2 tsp cinnamon, 3/4 cup cottage cheese, 1/4 tsp almond extract, 1 tbsp lemon zest
In a bowl, combine all the ingredients except the egg whites, salt and sugar. Set aside. In a separate bowl, whip egg whites, salt and sugar until it forms soft peaks. Take a 1/4 cup of the beaten egg whites and mix it with the egg yolk batter to temper. Fold in the rest of the egg whites. Cook over 325 degrees grill pan or cook over skillet in medium heat.
Ingredients for Compote:
1 cup orange juice, 3/4 cup sugar, 2 cups blueberries, 1 tbsp cornstarch dissolved in water (for thickening)
In a pot over medium heat, combine orange juice, sugar & cornstarch with water to thicken. Stir to mix. Then add blueberries & let it cook for about 15 minutes.