Pancakes Recipe

Dry ingredients

In a medium bowl whisk together flour, 1 tablespoon sugar, baking powder and a pinch of salt until evenly combined.

Wet ingredients

In a separate bowl whisk ricotta, milk, egg, lemon zest, lemon juice and melted butter until smooth. The ricotta will be slightly lumpy — that’s fine.

Combine batter

Fold the wet mixture into the dry ingredients gently with a spatula until just combined. Do not overmix; a few small lumps are okay. If the batter seems very thick, add up to 1 tablespoon more milk to reach a pourable but thick consistency.

Cook pancakes

Heat a nonstick skillet or griddle over medium heat and brush with 1 teaspoon oil or a little butter. When hot, pour about 1/3 cup batter for each pancake (makes two). Cook until bubbles appear around edges and underside is golden, about 2–3 minutes. Flip and cook 1–2 minutes more until cooked through and edges are set. Transfer to a warm plate and tent with foil while you finish remaining pancake if needed.

Combine 1/2 cup blueberries, 1/2 cup diced rhubarb, 2 tablespoons sugar, 1 tablespoon lemon juice and 2 tablespoons water in a small saucepan set over medium-low heat.

Bring to a gentle simmer, stirring occasionally. Cook 6–8 minutes until rhubarb softens and berries release juices. If the mixture looks thin, whisk cornstarch and 1 teaspoon cold water together to make a slurry and stir into the compote. Cook 1 more minute until thickened. Taste and adjust sweetness with up to 1 teaspoon more sugar if desired. Remove from heat and let cool slightly; compote will thicken further as it cools.

In a small bowl combine 2 tablespoons softened butter, 1 teaspoon honey, 1/4 teaspoon salt and 1/2 teaspoon lemon zest. Mash with a fork until smooth and well blended. Transfer to a small ramekin.

Select one protein to serve alongside pancakes. Cooking times assume raw items unless pre-cooked.

Sausage

For raw sausage links or patties: heat a skillet over medium, add a little oil and cook sausages 8–10 minutes, turning frequently, until internal temperature reaches 160°F (71°C). For pre-cooked, reheat in skillet 3–4 minutes.

Bacon

For bacon strips: cook in a cold skillet over medium, flipping occasionally, 8–12 minutes to desired crispness, or bake at 400°F (200°C) for 12–15 minutes on a foil-lined sheet.

Ham

For a thick-cut ham slice: heat a skillet over medium-high with 1 teaspoon butter or oil and sear ham 1–2 minutes per side until warmed and lightly caramelized.

Place the two lemon ricotta pancakes stacked on a plate. Spoon 2–3 tablespoons blueberry-rhubarb compote over the top and alongside the pancakes.

Add a dollop (about 1 tablespoon) of honey butter on the hot pancakes so it softens and melts. Arrange chosen protein (sausage, bacon or ham) beside the pancakes.

If desired, drizzle up to 2 tablespoons maple syrup around or over the pancakes and dust with a light sprinkle (1/2 teaspoon) of powdered sugar. Garnish with extra lemon zest if you like.

Serve immediately while pancakes are warm.