Lemon Ricotta Pancakes with Warm Blueberry Compote
Blueberry compote:
- 4 cups (2 pints) blueberries, fresh or frozen
- 2 teaspoons cornstarch
- 1 cup sugar
- ½ cup water
- ¼ cup prepared lemon curd (from 10- to 12-ounce jar)
- 1 tablespoon fresh orange juice
- Pinch of salt
- 1 tablespoon butter
- ½ teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons sugar
- Grated zest of 1 lemon
- 2 eggs, separated
- 1 cup (8 ounces) ricotta cheese, preferably whole-milk
- 1½ cups milk, preferably whole
- Prepared lemon curd (from 10- to 12-ounce jar)
- Confectioners’ sugar
Instructions:
These Lemon Ricotta Pancakes with Warm Blueberry Compote work just fine for breakfast as well as dessert.
- For the blueberry compote, in a large sauté pan, combine the blueberries, cornstarch, sugar, water, lemon curd, orange juice, and a pinch of salt. Gently cook over medium heat until the blueberries are tender but not broken down and the mixture simmers and thickens. Remove from the heat; stir in the butter and vanilla. Set aside to cool slightly.
- For the pancakes, in a medium bowl, sift the flour, baking powder, salt, and sugar. Stir in the lemon zest. Set aside. In a large bowl, mix the egg yolks and the cheese. Fold in the dry ingredients alternately with the milk. In a separate bowl, whip the egg whites until medium-stiff peaks form. Fold into the batter.
- Heat a buttered nonstick skillet or griddle over medium high heat or to 350°F (water drops on the skillet should skitter or sizzle when hot). For each pancake, pour ¼ to ⅓ cup batter and cook until bubbles form on top. Turn and cook until the bottom is golden brown and the pancake is cooked through.
- To serve, stack three pancakes on each plate with a dollop of lemon curd between pancakes. Sprinkle with confectioners’ sugar and pour the compote over the pancakes.