Ricotta Pancakes With Brown Butter-Maple Syrup And Blueberry Compote Recipe

Name: Ricotta Pancakes With Brown Butter-Maple Syrup And Blueberry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PANCAKES; 1 1/2 cups (6 oz.) all-purpose flour; 2 tablespoons granulated sugar; 1 teaspoon baking soda; 1/2 teaspoon table salt; 1 1/2 cups buttermilk; 2 large eggs, separated; 1 tablespoon lemon zest; 1/3 cup whole milk ricotta cheese; Butter for greasing griddle; BROWN BUTTER-MAPLE SYRUP; 4 ounces (1/2 cup) salted butter, diced; 1/4 cup maple syrup

Servings: persons

PANCAKES
1 1/2 cups (6 oz.) all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking soda
1/2 teaspoon table salt
1 1/2 cups buttermilk
2 large eggs, separated
1 tablespoon lemon zest
1/3 cup whole milk ricotta cheese
Butter for greasing griddle
BROWN BUTTER-MAPLE SYRUP
4 ounces (1/2 cup) salted butter, diced
1/4 cup maple syrup

1
Prepare Pancakes: Stir together first 4 ingredients in a large bowl. Whisk buttermilk, egg yolks, and zest in a medium bowl. Stir buttermilk mixture into flour mixture. Gently stir in ricotta cheese.
2
Beat egg whites at high speed with an electric mixer until soft peaks form. Gently fold egg whites into batter.
3
Heat a nonstick griddle or 12-inch nonstick skillet over medium. When hot (350u00b0F), coat lightly with butter. Drop batter by 1/2-cupfuls onto griddle, and cook until pancakes are browned on the bottom and edges begin to look dry, about 4 minutes. Turn with a wide spatula, and cook until set in the middle, about 4 more minutes. Wipe griddle clean; coat with more butter, and repeat with remaining batter. Keep warm in a single layer on a baking sheet in a 200u00b0F oven for up to 15 minutes.
4
Prepare Brown Butter-Maple Syrup: Heat 1/2 cup butter in a small saucepan over medium, stirring often, about 10 minutes. (The butter will foam; when the foam subsides, little brown flakes will appear.) Remove from heat, and whisk in maple syrup. Serve with pancakes and Blueberry Compote.

1130

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: PANCAKES, 1 1/2 cups (6 oz.) all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking soda, and more.

Yes, Ricotta Pancakes With Brown Butter-Maple Syrup And 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.

Ricotta Pancakes With Brown Butter-Maple Syrup And Blueberry Compote

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