Light, fluffy, creamy and luxurious, my Lemon Ricotta Pancakes with Blueberry Compote will melt in your mouth. They’re basically a combination of a griddle-baked cheesecake and a soufflé and oh so delicious. The flavors of lemon, vanilla, orange, and apricots are extraordinary together, these are your new favorite pancakes!

The Blueberry Compote is a far cry from the traditional maple syrup we all put on traditional cake type pancakes. Light, fresh, not too sweet, it’s a perfect complement to the pancakes, as well as cheesecakes or ice cream or anything else you’d want blueberries on.

Here’s my Lemon Ricotta Pancakes recipe:

INGREDIENTS:

• 1 Cup Ricotta
• 3 Eggs, Separated, 2 yolks, 3 whites
• 3 Tablespoons sugar
• ½ Teaspoon Salt
• 1 Teaspoon Baking Powder
• 1 Cup All-Purpose Flour
• 1 Teaspoon Vanilla
• 1 Lemon, Zest, and Juice
• ½ Cup Half and Half

PROCESS:

-Separate the egg yolks from the egg whites

-Combine the yolks, ricotta, lemon zest and juice, vanilla and salt, mix just to combine

-Sift the dry ingredients together and combine with the ricotta mixture

-Combine the egg whites and sugar, whisk to stiff peaks

-Add 1/3 of the meringue to the batter to lighten it

-Add the remaining meringue and gently fold it in, until just combined

-Heat a skillet to medium and preheat the oven to 200F

-Brush the skillet with a small amount of butter

-Add 1/3 cup of batter, let bake for about 4-5 minutes per side

-Keep finished pancakes in the oven until ready to serve

-Top with blueberry compote

Here’s my Blueberry Compote recipe:

INGREDIENTS:

• 2 Pints Fresh Blueberries
• 1 Orange, Zest, and Juice
• 3 Tablespoons Apricot Preserves
• 2 Tablespoons Sugar

PROCESS:

-Add one pint of blueberries with all other ingredients in a small saucepan, boil 5 minutes, stirring constantly

-Put the uncooked blueberries in a bowl, pour the hot blueberry mixture through a strainer over the uncooked blueberries

-Stir to combine, let cool slightly to thicken

-Will keep for about one week in the refrigerator