Brunch wouldn’t be complete without an epic stack of scrumptious pancakes. Good Fork restaurant takes it to the next level with their fluffy buttermilk pancakes, covered in halva and blueberries.
Courtesy of Ali and Tolga Yacin of Good Fork.
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ingredients
Halva Crumble
Dry Ingredients
Wet Ingredients
Blueberry Compote
Orange Blossom Ricotta
directions
For the halva crumble: in a pot, begin to melt butter until bubbly.
Add sugar and cinnamon, stir.
Add flour to butter and mix well, cook for 5 minutes.
Place butter and flour mixture onto a tray lined with parchment, spread out evenly.
Cook at 374°F for 10-15 minutes, until golden brown. Set aside and let cool.
Once cooled, place crumble in a large bowl and break up to pea sized pieces.
Crumble halva into the same bowl and mix well. Set aside.
For the pancakes: place all dry ingredients in a large bowl, mix well. Set aside.
In a separate bowl combine all wet ingredients. Mix well.
Pour wet mix into dry mix.
Mix using a spatula – careful not to over mix – mix just until flour is incorporated.
Set aside and let rise.
Once it has risen, mix again to “Pop” mixture and refrigerate.
For the blueberry compote: begin by carefully peeling a lemon using a vegetable peeler. Avoid the pith as much as possible.
Finely julienne the peel, add to a pot.
Add remaining ingredients.
Cook on medium low heat until the sauce has thickened and lemon peel is tender.
For the orange blossom ricotta: place ricotta in a bowl.
Add orange blossom and honey to ricotta.
Mix well, set aside and refrigerate.
To assemble: heat a wide, flat pan on medium heat.
Grease pan with either cooking spray or butter.
Ladle pancake batter into the heated pan, making sure to leave enough room between pancakes.
Cook for 3-4 minutes until bubbles form on the edges and flip.
Cook for three more minutes (can make a small cut in the centre to make sure pancake is cooked through).
Stack three pancakes on a plate.
Spread a dollop of the ricotta on the top pancake, making a crater in the middle with the back of a spoon to hold the sauce.
Spoon blueberry sauce into the crater in the ricotta.
Sprinkle halva crumble.
Eat and repeat.