Blueberry Halva Pancakes With Orange Blossom Ricotta

A stack of pancakes topped with ricotta, blueberry compote and halva
Prep Time
30 min
Cook Time
20 min
5-6 servings

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.

Related: Sunny’s Chicks on a Raft

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Halva Crumble

g halva (use your favourite brand)
lb butter
g sugar
tsp cinnamon
g flour

Dry Ingredients

g all purpose flour
g powder sugar
g baking soda
g baking powder
Pinch of salt

Wet Ingredients

ml buttermilk
Tbsp melted butter
Tbsp pure vanilla extract
extra large eggs, beaten

Blueberry Compote

cups blueberries (wild if available)
cup sugar
lemon peeled and finely sliced
tsp cinnamon

Orange Blossom Ricotta

tub (454 g) ricotta
cup honey
tsp orange blossom


Step 1

For the halva crumble: in a pot, begin to melt butter until bubbly.

Step 2

Add sugar and cinnamon, stir.

Step 3

Add flour to butter and mix well, cook for 5 minutes.

Step 4

Place butter and flour mixture onto a tray lined with parchment, spread out evenly.

Step 5

Cook at 374°F for 10-15 minutes, until golden brown. Set aside and let cool.

Step 6

Once cooled, place crumble in a large bowl and break up to pea sized pieces.

Step 7

Crumble halva into the same bowl and mix well. Set aside.

Step 8

For the pancakes: place all dry ingredients in a large bowl, mix well. Set aside.

Step 9

In a separate bowl combine all wet ingredients. Mix well.

Step 10

Pour wet mix into dry mix.

Step 11

Mix using a spatula – careful not to over mix – mix just until flour is incorporated.

Step 12

Set aside and let rise.

Step 13

Once it has risen, mix again to “Pop” mixture and refrigerate.

Step 14

For the blueberry compote: begin by carefully peeling a lemon using a vegetable peeler. Avoid the pith as much as possible.

Step 15

Finely julienne the peel, add to a pot.

Step 16

Add remaining ingredients.

Step 17

Cook on medium low heat until the sauce has thickened and lemon peel is tender.

Step 18

For the orange blossom ricotta: place ricotta in a bowl.

Step 19

Add orange blossom and honey to ricotta.

Step 20

Mix well, set aside and refrigerate.

Step 21

To assemble: heat a wide, flat pan on medium heat.

Step 22

Grease pan with either cooking spray or butter.

Step 23

Ladle pancake batter into the heated pan, making sure to leave enough room between pancakes.

Step 24

Cook for 3-4 minutes until bubbles form on the edges and flip.

Step 25

Cook for three more minutes (can make a small cut in the centre to make sure pancake is cooked through).

Step 26

Stack three pancakes on a plate.

Step 27

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.

Step 28

Spoon blueberry sauce into the crater in the ricotta.

Step 29

Sprinkle halva crumble.

Step 30

Eat and repeat.

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