Lemon Blueberry-ricotta Pancakes (pl) Recipe

Whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, and salt in a large bowl.

In a separate bowl, whisk eggs, milk, lemon juice, lemon zest, vanilla, and melted butter until smooth.

Stir the ricotta cheese into the wet mixture until evenly distributed.

Pour the wet ingredients into the dry ingredients and fold gently until just combined; do not overmix; batter should be slightly lumpy.

If batter is too thick, add a splash more milk to reach a pourable consistency.

Let batter rest for 5 minutes while you heat a skillet.

In a small saucepan, whisk eggs, sugar, and lemon juice until smooth.

Cook over low heat, whisking constantly, until the mixture thickens and coats the back of a spoon (about 160-170°F / 71-77°C). Remove from heat.

Whisk in lemon zest, then gradually whisk in the butter pieces until fully incorporated and smooth.

Strain through a fine-mesh sieve into a bowl to remove any cooked bits. Cover and chill until ready to serve.

In a small saucepan, combine blueberries, sugar, lemon juice, and water.

Simmer over medium heat until the berries release their juices and the mixture begins to thicken, about 8-10 minutes.

If using cornstarch, whisk in the slurry and simmer 1-2 minutes more until thickened.

Remove from heat and let cool; it will thicken as it cools.

Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.

For each pancake, ladle about 1/4 cup batter onto the skillet. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.

Flip carefully and cook the other side until golden brown, about 1-2 minutes more. Remove and keep warm.

Repeat with the remaining batter, adding a little more butter or oil as needed.

Stack the pancakes on a warmed plate. Top with lemon curd and blueberry compote just before serving.