Lemon Ricotta Pancakes Recipe
Blueberry Compote, Whipped Cream, Seasonal Berries
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Ingredients
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Pancakes
Blueberry Compote
Whipped Cream
Seasonal Berries
Method
Pancakes
- 1
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- 2
Combine Wet Ingredients
In another bowl, mix the ricotta cheese, milk, lemon zest, lemon juice, eggs, sugar, and vanilla extract until smooth.
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
- 4
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and melt 1 tablespoon of butter. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown. Add more butter as needed.
Blueberry Compote
- 5
Combine Ingredients
In a saucepan, combine the fresh blueberries, sugar, lemon juice, and water.
- 6
Cook the Compote
Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook for about 10 minutes, stirring occasionally, until the blueberries burst and the sauce thickens.
Whipped Cream
- 7
Whip the Cream
In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed until soft peaks form.
Serve
- 8
Plate and Garnish
Serve the pancakes warm, topped with blueberry compote, a dollop of whipped cream, and a mix of seasonal berries.