Lunchbreak: C Chicago chef Bill Montagne makes avocado toast & lemon ricotta pancakes

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C Chicago
20 West Kinzie
(312) 280-8882

Avocado Toast

tartine bread - large loaf
1 avocado
peach jam
1 delicata squash
olive oil
peach jam
toasted pepitas

Peel the delicata squash and cut it in half. Scoop out the seeds and toss with olive oil and salt. Place the squash on a parchment lined sheet tray, and roast in a 350 degree oven for 30 minutes, until tender. Toast the bread dark. Cut the avocado in half and slice it in the skin. Using a spoon, smash it onto the bread. Season the avocado with salt, then lay the squash on top. Spoon the peach jam on top and garnish with toasted pepitas.


RECIPE – Lemon Ricotta Pancakes

Pancake Batter

1 Cup                             Ricotta

1 Cup                             AP Flour

½ TSP                           Baking Powder

½ TBSP                          Sugar

1/8 TSP                         Salt

2 EA.                              Eggs, Separated

½ TSP                            Vanilla Paste

¾ Cup                            Milk

1 EA.                              Lemon Zest


Whisk the flour, baking powder, sugar and salt together. Combine the ricotta, milk, egg yolks and vanilla in a separate bowl. Gently fold in the dry ingredients. Whip the egg whites to stiff peak. Gently fold in the egg whites into the mixture and keep refrigerated until ready to use.


Blueberry Syrup

12 OZ.           Blueberries

14 OZ.           Maple Syrup


Place in a medium sauce pot on low heat and bring to a boil for 5 minutes. Remove and allow to cool.

In a nonstick sauté pan, warmed to medium heat, place 4 oz. of the batter with 1 TBSP of canola oil. Cook until the pancakes start to set, then flip and cook on the other side until cooked through.  Finish with powdered sugar and the blueberry maple syrup.