Ricotta Pancake Recipe

Make the Pancake Batter

In a large bowl, whisk together ricotta cheese, flour, baking powder, sugar, eggs, milk, vanilla extract, and salt until well combined.

Cook the Pancakes

Heat a non-stick skillet over medium heat. Pour 1/4 cup of pancake batter onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown. Repeat with remaining batter.

Prepare the Candied Lemon Zest

In a small saucepan, combine lemon zest, sugar, and water. Cook over medium heat until the sugar dissolves and the mixture thickens slightly. Let cool.

Make the Blueberry Compote

In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries burst and the mixture thickens. Remove from heat and let cool.

Prepare the Vanilla Cream

In a mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Make the Bourbon Syrup

In a small saucepan, combine bourbon and maple syrup. Heat gently until warmed through.

Serve the Pancakes

Stack pancakes on a plate, top with blueberry compote, a dollop of vanilla cream, candied lemon zest, and drizzle with bourbon syrup.