In advance of this weekend's Palm Beach Food & Wine Festival, visiting star chef Ben Ford of Los Angeles took over the festival's Instagram account and posted a stack of his lemon soufflé pancakes.
“It’s not frozen yogurt!” he wrote in mock protest of his kids’ requests to stuff their pancakes with random ingredients. “In my day, it was all about the toppings.”
The Ford's Filling Station chef/owner, who is the son of actor Harrison Ford, is taking part in the festival's sold-out Chillin' N' Grillin' cookout at the Four Seasons Resort Saturday afternoon.
You don’t need to attend the fest for a taste of his cooking. You can get an idea of his comfort-food flavor combos in the recipe below.
Enjoy!
RECIPE
The following recipe is from ChefBenFord.com.
Chef Ben Ford’s Lemon Ricotta Pancakes
With Blueberry Compote and Whipped Lemon Curd Cream
These fluffy pancakes get a lift from lemon zest, fruitiness from blueberry compote and a luxurious touch from whipped lemon curd cream.
Ingredients:
- 6 eggs, separated
- 2 cups ricotta cheese
- ¼ cup vegetable oil
- 1 cup unbleached flour
- 3 tablespoons sugar
- ½ teaspoon salt
- 4 teaspoons fresh-squeezed lemon juice
- 1 tablespoon finely grated lemon zest
- 4 teaspoons baking powder
Directions:
- Preheat griddle or skillet. Separate the eggs. Beat egg whites until they hold a stiff peak, but aren't dry.
- In another bowl combine remaining ingredients. Put in a food processor or blender and blend until smooth.
- Transfer to a bowl and stir in 1/3 of the egg whites then fold in the remaining 2/3 of the egg whites.
- Grease griddle. Spoon about 1/4 cup of batter on the griddle to make smallish pancakes (Ford uses an Italian ice cream scoop). Flip over when bubbles show. Keep warm in a 250º oven. Serve with maple syrup.
Blueberry Compote
Ingredients:
- ¼ cup water
- ¼ cup sugar
- 2 (3- by 1/2-inch) strips fresh lemon zest
- 2 cups fresh blueberries or 10 oz. frozen
- 1 ½ tablespoons fresh lemon juice
- Pinch of cinnamon
Directions:
- In a 1-quart heavy saucepan, boil water, sugar and zest, uncovered, for 5 minutes. Discard zest.
- Stir in blueberries and simmer, stirring occasionally, until blueberries begin to burst, 3 to 5 minutes. Remove from heat and stir in lemon juice.
- Serve warm or at room temperature.
Whipped Lemon Curd Cream
Ingredients:
- 1 cups heavy whipping cream
- ½ cup lemon curd, store bought or homemade
Directions:
- Pour heavy whipping cream into a chilled mixing bowl.
- Whip heavy whipping cream until soft peaks form. Don't over whip.
- Gently fold in lemon curd until it is incorporated throughout.
- Refrigerate until ready to use.
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