Lemon-Ricotta Pancakes with Warm Blueberry Compote

Instructions

Blueberry Compote:

1. Combine the sugar, water, orange juice, cornstarch and salt in a large saucepan over medium heat until smooth.
2. Stir in 3 cups blueberries. Bring mixture to a boil, stirring constantly. Cook and stir for 2-3 minutes or until slightly thickened.
3. Reduce heat to low. Stir in the lemon curd, vanilla and remaining blueberries. Remove from the heat. Stir in butter. Keep warm.

Lemon-Ricotta Pancakes:

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