RECIPES

Lemon-Ricotta Pancakes with Warm Blueberry Compote

Lemon-Ricotta Pancakes with Warm Blueberry Compote
Active Time
40 Minutes
Servings
6

Ingredients

Blueberry Compote:

Lemon-Ricotta Pancakes:

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Ricotta can be used in this recipe.

Instructions

Blueberry Compote:

  1. Combine the blueberries, sugar, water and salt in a large saucepan; cook and stir over low heat until sugar is dissolved. Bring to a boil, stirring constantly. Combine cornstarch and orange juice in a small bowl until smooth; stir into blueberry mixture. Cook and stir for 2 minutes or until slightly thickened.
  2. Reduce heat to low. Whisk in lemon curd and vanilla until smooth. Remove from the heat. Whisk in butter. 

Lemon-Ricotta Pancakes:

  1. Sift the flour, sugar, baking powder and salt in a large bowl. Whisk the milk, ricotta, egg yolks and lemon zest in another bowl. Add to dry ingredients just until moistened. Beat egg whites in a separate large bowl until stiff peaks form. Fold into the batter.
  2. Pour batter by 1/4 cupfuls onto a greased hot griddle. Cook until bubbles form on top of pancakes and bottoms are golden brown. Flip pancakes; cook until golden brown.
  3. Serve pancakes with additional lemon curd if desired and blueberry compote. Dust with confectioners' sugar.