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Blueberry Pancakes w/Clementine Syrup

Blueberry Pancakes w/Clementine Syrup

1½ Cups Kings Organic Maple Syrup
¼ Cup Clementine Juice
1 Tablespoon Clementine Zest

6 Large Kings Organic Eggs, separated
2 Cups Small-Curd Cottage Cheese
2/3 Cups Flour
2 Tablespoons Sugar
1 Teaspoon Salt
¼ Teaspoon Cinnamon
⅛Teaspoon Cream of Tartar
1 Cup Fresh Florida Blueberries (strawberries or other favorite fruit), cleaned and cut

Preheat a greased griddle to 350 Degrees

1. Combine the syrup, juice and zest in a small saucepan and bring to a boil.  Reduce heat and simmer until slightly thickened, about 5-7 minutes.  Remove from heat.
2. In a medium bowl, stir together the egg yolks, cottage cheese, flour, salt and cinnamon.
3. Beat the egg whites and cream of tartar in the bowl of an electric mixer until stiff, but not dry.  Gently fold the whites into the cheese mixture.  Fold in the blueberries (or other fruit).
4. Drop the batter onto the griddle in ¼ cup portions and cook until golden brown.  Flip gently and continue cooking to brown the other side.  Serve immediately with warm syrup.