Blueberry Lemon Ricotta Pancakes with Blueberry Compote

I definitely think that I have a pancake problem.  I never had one before, but lately whenever I'm going to splurge, I think of pancakes.  Breakfast has never been one of those meals that I just had to have until about 2 years ago.  Growing up my Dad made a huge breakfast every Saturday and Sunday morning.  My best friend, Robin always got up with him and had breakfast.  I always chose to sleep in.  But now, I always have breakfast.  At least 5 days a week.  

My Poppaw always said that you should "eat like a queen at breakfast, a princess at lunch, and a pauper at dinner".  I'm definitely following the queen mentatility with these delicious pancakes.  Fresh blueberries, just the right amount of lemon, and creamy ricotta, all topped with delicious blueberry compote.

Yield: 16 pancakes Author: 

Blueberry Lemon Ricotta Pancakes with Blueberry Compote

Delicious blueberry-filled pancakes with just the right amount of lemon and creamy ricotta. Topped with delicious blueberry compote.
prep time: 10 minscook time: 5 minstotal time: 15 mins


For the Pancakes:
  • 2 cups flour
  • 2 tablespoons + 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup light brown sugar
  • 15 ounces whole-milk ricotta cheese
  • 4 large eggs
  • 1 1/2 cup milk
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 2 cups blueberries
  • butter, for cooking the pancakes
For the Blueberry Compote:
  • 1 cup blueberries
  • 2 tablespoons sugar
  • 1/4 cup water
  • 1 tablespoon lemon juice


To make the pancakes:
  1. In a large bowl, add the flour, salt, baking powder, salt, and brown sugar.  Whisk until combined.
  2. In another bowl, add the ricotta cheese, eggs, and milk.  Whisk until smooth and well blended.
  3. Combine the flour mixture with the ricotta mixture.  Whisk until well blended.
  4. Add the vanilla extract, lemon zest, and lemon juice.  Stir to combine.
  5. Add the blueberries and stir gently to combine.
To make the compote:
  1. In a small pan over medium heat, add the blueberries, sugar, water, and lemon juice. Bring to a boil.  Reduce heat to simmer and cook until mixture starts to thicken about 15 minutes.  
  2. Remove from heat.  (If mixture becomes too thick, add a little water to thin compote to desired syrup consistency).
To cook the pancakes:
  1. In a skillet over medium heat, melt the butter.  Add 1/4 cup of pancake mixture and cook until bubbles start to form, about 2-3 minutes.
  2. Flip the pancake and cook for another 2 minutes.
  3. Serve with blueberry compote.




Post a Comment