Lemon Ricotta Pancakes With Warm Blueberry Compote

Name: Lemon Ricotta Pancakes With Warm Blueberry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BLUEBERRY COMPOTE; 4 cups blueberries (fresh or frozen); 2 teaspoons cornstarch; 1 cup sugar; 1/2 cup water; 1/4 cup prepared lemon curd (from 10-to-12 ounce jar); 1 tablespoon fresh orange juice; 1 pinch salt; 1 tablespoon butter; 1/2 teaspoon pure vanilla extract; PANCAKES; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 tablespoons sugar; 1 grated lemon, zest of; 2 eggs, separated; 1 cup ricotta cheese, preferably whole milk; 1 1/2 cups milk, preferably whole; confectioners' sugar

Servings: persons

BLUEBERRY COMPOTE
4 cups blueberries (fresh or frozen)
2 teaspoons cornstarch
1 cup sugar
1/2 cup water
1/4 cup prepared lemon curd (from 10-to-12 ounce jar)
1 tablespoon fresh orange juice
1 pinch salt
1 tablespoon butter
1/2 teaspoon pure vanilla extract
PANCAKES
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 grated lemon, zest of
2 eggs, separated
1 cup ricotta cheese, preferably whole milk
1 1/2 cups milk, preferably whole
confectioners' sugar

1
For the blueberry compote, in a saute pan, combine the blueberries, cornstarch, 1 cup sugar, water, lemon curd, orange juice, and a pinch of salt. Gently cook over medium heat until the blueberries are tender but not broken down, and the mixture simmers and thickens. Remove from the heat; stir in the butter and vanilla. Set aside to cool slightly.
2
For the pancakes, in a medium bowl, sift the flour, baking powder, salt, and sugar. Stir in lemon zest. Set aside. In a large bowl, mix the egg yolks and the cheese. Fold in the dry ingredients alternately with the milk. In a separate bowl, whip the egg whites until medium-stiff peaks form. Fold into the batter.
3
To complete the recipe, heat a buttered nonstick skillet or griddle over medium-high heat or to 350u00b0F (water drops on the skillet should skitter or sizzle when hot). For each pancake, pour 1/4 to 1/3 cup batter and cook until bubbles form on top. Turn and cook until the bottom is golden brown and the pancake is cooked through.
4
To serve, stack three pancakes on each plate with a dollop of the remaining prepared lemon curd between pancakes. Sprinkle with confectioner's sugar and pour compote over the pancakes.

742

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: BLUEBERRY COMPOTE, 4 cups blueberries (fresh or frozen), 2 teaspoons cornstarch, 1 cup sugar, and more.

Yes, Lemon Ricotta Pancakes With Warm Blueberry Compote falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!