Lemon Ricotta Pancakes Recipe
house made blueberry compote, maple syrup
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Ingredients
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Pancake Batter
Method
Making the Pancakes
Prepare the Batter
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, mix ricotta cheese, eggs, milk, lemon zest, lemon juice, and vanilla extract until smooth. Combine the wet ingredients with the dry ingredients, stirring gently until just mixed. Do not overmix.
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and melt 1 tablespoon of butter. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown. Repeat with remaining batter, adding more butter as needed.
Prepare the Blueberry Compote
In a small saucepan over medium heat, combine 2 cups of fresh or frozen blueberries, 1/4 cup of sugar, and 1 tablespoon of lemon juice. Cook for about 5-7 minutes, stirring occasionally, until the blueberries burst and the mixture thickens slightly.
Serve
Stack the pancakes on a plate, top with blueberry compote, and drizzle with maple syrup.
