1
Start the compote: combine blueberries, maple syrup, and a squeeze of lemon juice in a small saucepan over medium heat. Cook until the berries burst and the sauce thickens slightly, about 5 minutes. Keep warm.
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Lemon Ricotta Pancakes with Blueberry Compote
Saturday morning pancakes were a ritual growing up, and this is my grown-up version. The ricotta makes them impossibly fluffy \u2014 almost like little souffl\u00e9s \u2014 and the lemon zest wakes up every bite. The warm blueberry compote on top takes about three minutes and makes the whole thing feel like a special occasion.
breakfasteasyPrep: 15 minCook: 20 minTotal: 35 minServings: 4
- 1 cup all-purpose flour
- 0.75 cup whole milk ricotta
- 0.5 cup whole milk
- 2 large eggs (separated)
- 2 tsp lemon zest (about 1 lemon)
- 1 tbsp lemon juice (fresh)
- 2 tbsp granulated sugar
- 1.5 tsp baking powder
- 1 tsp vanilla extract
- 0.25 tsp kosher salt
- 2 tbsp unsalted butter (for the pan)
- 2 cups fresh blueberries (for the compote)
- 2 tbsp maple syrup (for the compote)
- 1 dusting powdered sugar (for serving)
Instructions
- 2
Whisk flour, sugar, baking powder, and salt together. In another bowl, stir together the ricotta, milk, egg yolks, lemon zest, lemon juice, and vanilla until smooth.
- 3
Beat the egg whites with a hand mixer until they hold soft peaks. This is the secret to the fluffiness — don't skip it.
- 4
Fold the wet ingredients into the dry just until combined (lumps are fine!), then gently fold in the egg whites. Be very gentle here — you want to keep all that beautiful air.
- 5
Melt a pat of butter in a nonstick skillet over medium-low heat. Pour 1/4-cup scoops of batter. Cook until you see bubbles on the surface and the edges look set, about 3 minutes. Flip and cook 2 minutes more.
- 6
Stack the pancakes, spoon warm blueberry compote over top, dust with powdered sugar, and serve immediately. These don't wait well, so eat them while they're pillowy.
Tags:brunchweekendvegetarianfruit