The Bull Chef

Yield: 4 servings

Ingredients:

Compote:

• 1/2 cup sugar
• 4 cups fresh or frozen whole blueberries
• 2 Tablespoons Pernod or Sambuca liqueur
• 1/2 teaspoon fresh lemon juice
• 1 teaspoon cornstarch if needed
  Flapjacks:
• 1 cup cottage cheese
• 1 Tablespoon brown sugar
• 3 Tablespoons fresh lemon juice
• 2 teaspoons grated lemon zest, plus additional for garnish
• 3 large eggs, separated
• 1 teaspoon pure vanilla extract
• 2 Tablespoons olive or vegetable oil
• 2 teaspoons baking powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• Butter for cooking the flapjacks
• Powdered sugar for garnish

Preparation:

For the Compote:
Combine all sugar, blueberries, Pernod or Sambuca, and lemon juice in a saucepan and simmer over very low heat.

As the blueberries heat up they will release their water. Frozen berries release a lot more liquid, so you may want to add a little cornstarch if the compote is too thin. If in the beginning it seems the blueberries are sticking to the bottom of the pan, add a splash of water, not too much.

For The Flapjacks:
In a food processor, combine the cottage cheese, brown sugar, lemon juice, lemon zest, egg yolks, vanilla, and olive oil. Slowly add the baking powder, flour, and salt while the machine is running. Scrape the mixture into a bowl.

With an electric mixer, whip the egg whites until stiff peaks begin to appear. Gingerly fold the egg whites into the batter until all the ingredients are combined.

In a cast-iron skillet or on a griddle over medium heat, melt 1 tablespoon butter until it is bubbling. Drop 1/4 cup of the batter for each flapjack into the skillet. Cook until you can see bubbles coming up through the batter. Flip the flapjacks over and cook the other side.

Place the flapjacks on individual plates and spoon the hot compote over the flapjacks. I make a stripe with the compote so that I can still see the lemon cakes underneath. Garnish with lemon zest and powdered sugar.

from: Cafe Pongo Cookbook by Valerie Nehez (Simon & Schuster)

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