Lemon Ricotta Pancakes with Blueberry Compote

My love for plain old-fashioned pancakes just got leveled up.

lemon ricotta pancakes with blueberry compote

Lemon Ricotta Pancakes with Blueberry Compote
Yield: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes

For the pancakes:
1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup part-skim ricotta cheese
1 large egg
2 large egg whites
1/2 cup lemon juice
2 teaspoons grated lemon zest
1 tablespoon canola oil, more for brushing on the griddle/skillet

For the compote:
1 1/2 tablespoons fresh lemon juice
2 teaspoons cornstarch
2 1/4 cups fresh or frozen blueberries
1/3 cup sugar
2 tablespoons water
1/4 teaspoon salt

For the pancakes:
1. Preheat the oven to 200ºF.
2. In a large bowl, whisk the dry ingredients together: flour, sugar, baking powder, baking soda, and salt.
3. In a medium bowl, whisk together ricotta, egg, egg whites, lemon juice, lemon zest and canola oil. Fold this mixture into the dry ingredients to make a thick batter.
4. Brush a nonstick skillet with canola oil and heat over medium-low. Ladle 1/4 cup of batter for each pancake and cook until bubbles appear in the center, about 3 minutes. Flip once and cook for another minute.
5. Transfer the cooked pancakes to a baking sheet and place in the oven to keep warm.

For the compote:
1. In a small bowl, combine the lemon juice and cornstarch, then set aside.
2. In a medium saucepan, combine the blueberries, sugar, water and salt. Bring mixture to a boil over high heat. Reduce to a simmer and stir in lemon juice-cornstarch mixture.
3. Simmer, stirring, until the sauce thickens slightly, about 2 minutes more. Cover and set aside.

Recipe adapted from Noble Pig


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