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
