Lowcountry Pancakes Recipe

Dry ingredients

In a large mixing bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder, 2 tbs granulated sugar, and 1 tsp fine sea salt until evenly combined.

Wet ingredients

In a separate bowl whisk 1 cup whole milk with 1 cup whole-milk ricotta until mostly smooth (small ricotta curds are fine). Add 2 large eggs and whisk until combined. Whisk in 3 tbs melted butter, 1 tbsp lemon zest, 1 tbsp fresh lemon juice, and 1 tsp vanilla extract.

Combine batter

Make a well in the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined and no large streaks of flour remain. Do not overmix; a few small lumps are okay. Let the batter rest 10 minutes at room temperature — this hydrates the flour and makes fluffier pancakes.

Prepare fruit: If using firmer fruit (peaches, plums, apples), chop into roughly 1/2-inch pieces. If using berries, leave whole or halve large berries. Measure 3 cups mixed fruit.

Cook compote: In a medium saucepan combine the fruit, 3 tbs granulated sugar, 1 tbsp fresh lemon juice, 3 tbs water, and the optional pinch of cinnamon or scraped vanilla bean if using. Bring to a gentle simmer over medium heat, stirring occasionally. After 5–7 minutes the fruit will release juices and begin to soften.

Thicken: In a small bowl stir 1 tsp cornstarch into 1 tsp cold water to make a slurry. Stir the slurry into the simmering fruit and cook 1–2 more minutes until sauce thickens slightly. Remove from heat and stir in 1 tbsp unsalted butter for shine and flavor. Taste and adjust sweetness with more sugar or lemon juice if needed. Keep warm at lowest heat or transfer to a warm bowl.

Preheat and grease griddle: Heat a heavy skillet or griddle over medium heat until hot (about 350°F if using a thermometer). Melt 1 tbs unsalted butter and coat the surface, wiping excess with a paper towel to leave a thin layer.

Cook pancakes: For each pancake, pour about 1/4 cup batter onto the griddle (adjust for desired size). Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip gently and cook until the second side is golden and the center is cooked through, about 1–2 minutes more. Reduce heat slightly if pancakes brown too quickly. Repeat, adding more butter as needed between batches.

Keep warm: Transfer finished pancakes to a baking sheet in a low oven (200°F/95°C) to keep warm while you finish the rest.

Assemble: Stack 2–3 warm lemon-ricotta pancakes per plate. Spoon generous portions of the seasonal fruit compote over the top and between layers.

Drizzle with Edisto honey: Warm the Edisto honey briefly if desired (10–15 seconds in microwave) and drizzle about 1–2 tbs honey per stack, or to taste.

Garnish & serve: Add a small pat of butter or a few fresh berries and mint leaves for color. Serve immediately while warm.