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Lemon Ricotta Pancakes with Warm Blueberry Compote
by Unknown
Prep: 15 minCook: 20 minTotal: 35 min4 servings0 forks
Cloud-soft ricotta pancakes with bright lemon zest, crowned by a glossy homemade blueberry compote. A weekend-brunch showstopper that's somehow easier than it looks.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup whole-milk ricotta — gives the pancakes their fluffy, custardy crumb
- 3/4 cup whole milk
- 3 large eggs — separated
- 1 tablespoon lemon zest — about 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter — melted, plus more for the pan
- 2 cups fresh or frozen blueberries — for the compote
- 2 tablespoons granulated sugar — for the compote
- 1 tablespoon fresh lemon juice — for the compote
- 1 pinch salt — for the compote
Instructions
- 1Make the compote: combine the blueberries, 2 tablespoons sugar, 1 tablespoon lemon juice, and a pinch of salt in a small saucepan over medium heat. Cook 5-7 minutes, stirring occasionally, until the berries burst and the sauce thickens slightly. Keep warm.
- 2In a large bowl, whisk together the flour, 2 tablespoons sugar, baking powder, baking soda, and 1/2 teaspoon salt.
- 3In a separate bowl, whisk the ricotta, milk, egg yolks, lemon zest, lemon juice, and vanilla until smooth.
- 4Pour the wet mixture into the dry and stir until just combined - a few lumps are fine. Fold in the melted butter.
- 5In a clean bowl, beat the egg whites to soft peaks, then gently fold them into the batter in two additions.
- 6Heat a buttered skillet or griddle over medium heat. Scoop 1/4 cup of batter per pancake and cook 2-3 minutes, until bubbles form on the surface and the edges look set. Flip and cook 1-2 minutes more until golden.
- 7Stack the pancakes, spoon over the warm blueberry compote, and finish with extra lemon zest and a dusting of powdered sugar if you like.
Recipe Lineage
The family tree of this recipe — trace every fork back to the original.