Lemon ricotta pancakes with blueberry compote

How to Make Lemon ricotta pancakes with blueberry compote

Total time: 35 min · Yields 4 servings

1. 1

   Simmer the Compote

   In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice. Simmer for 8-10 minutes until the berries burst and the liquid thickens into a syrup. Remove from heat and stir in the zest.

2. 2

   Mix Wet Ingredients

   In a large mixing bowl, whisk together the ricotta, egg yolks, milk, and lemon zest until smooth and creamy.

3. 3

   Incorporate Dry Ingredients

   Sift the flour, baking powder, sugar, and salt directly into the ricotta mixture. Fold gently with a spatula until just combined. Do not overmix; a few lumps are fine.

4. 4

   Whip and Fold Egg Whites

   In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter in two batches to maintain the airy texture.

5. 5

   Cook the Pancakes

   Heat a non-stick griddle over medium-low heat and grease lightly with butter. Pour 60 ml of batter per pancake. Cook for 3 minutes until bubbles form, then flip and cook for another 2 minutes until golden brown.