Lemon Ricotta Pancakes with Warm Blueberry Compote

Lemon Ricotta Pancakes with Warm Blueberry Compote



For Blueberry Compote:

For Pancakes:

For blueberry compote:

  1. Combine the blueberries, sugar, water, lemon curd, orange juice, cornstarch and salt in a large saucepan. Bring to a gentle boil over medium heat, stirring constantly, until blueberries are tender and mixture is thickened. Remove from the heat. Stir in butter and vanilla. Cool slightly.

For pancakes:

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