Sweet Corn and Ricotta Griddle Cakes with Warm Blueberry Lime Butter

Instructions

1. 1

   1. In a medium bowl, whisk together the all-purpose flour, baking powder, sugar, and fine salt until evenly combined.

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   2. In another bowl, whisk the ricotta with the eggs, milk, half of the lime zest, vanilla extract, and melted butter until smooth.

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   3. Fold the dry ingredients into the wet ingredients with a spatula. Mix just until combined, then add the sweet corn kernels. Let the batter rest for 8 minutes so the flour can hydrate.

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   4. While the batter rests, make the warm blueberry butter: place the butter, blueberries, honey, lime juice, ground cinnamon, and remaining lime zest in a small saucepan. Cook over low heat for 4 to 5 minutes, stirring, until the butter melts and some berries burst into a rustic sauce. Keep warm.

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   5. Heat a nonstick skillet or griddle over medium heat. If you want to hold the cooked cakes warm, preheat the oven to 200 °F / 95 °C.

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   6. Lightly grease the skillet with some of the neutral oil. Pour about 60 ml (1/4 cup) batter for each cake and cook for 2 to 3 minutes per side, until bubbles form on top and the edges look set. Flip and cook until golden. Repeat with the remaining oil and batter.

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   7. If needed, transfer the cooked griddle cakes to the oven at 200 °F / 95 °C for a few minutes while you finish the rest.

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   8. Serve the warm griddle cakes with the blueberry lime butter spooned over the top or on the side.