Lemon Ricotta Pancakes with Blueberry Compote

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups ricotta cheese
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 cup milk
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries
• 1/4 cup water
• 2 tablespoons sugar
• 1 teaspoon lemon juice (for compote)

Steps

1. 1 Whisk together flour, baking powder, baking soda, and salt in a large bowl.
2. 2 In another bowl, mix ricotta, granulated sugar, egg, milk, lemon juice, lemon zest, and vanilla until smooth.
3. 3 Fold the wet ingredients into the dry ingredients just until combined; do not overmix.
4. 4 Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
5. 5 Pour 1/4 cup batter per pancake onto the skillet and cook until bubbles form, then flip and cook until golden, about 2-3 minutes per side.
6. 6 For the compote, combine blueberries, water, sugar, and lemon juice in a saucepan.
7. 7 Cook over medium heat until blueberries burst and mixture thickens, about 5-7 minutes.
8. 8 Serve pancakes warm with a generous spoonful of blueberry compote on top.

Equipment

• non-stick skillet
• mixing bowls
• spatula
• saucepan

Variations

• Swap ricotta for cream cheese for a richer flavor.
• Add fresh berries to the pancake batter for a fruity twist.

Substitutions

• Use almond milk for a dairy-free option.
• Replace blueberries with raspberries for a different compote flavor.

Pairings

• A cup of hot coffee or a glass of orange juice.

Nutrition

Tips

• For extra lemon flavor, add a drizzle of honey and a sprinkle of powdered sugar.
• Keep pancakes warm in a low oven while you finish cooking the rest.

Storage

Store pancakes in an airtight container in the fridge for up to 2 days. Compote keeps in the fridge for up to a week.

Freezing: Pancakes freeze well; stack with parchment paper in between and thaw at room temperature. Compote can also be frozen.

Serving Suggestions

• Serve with a dollop of Greek yogurt or a drizzle of maple syrup.

FAQ