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Lemon Ricotta Pancakes with Blueberry Compote
Traditional dish · Italian-American
A delightful twist on classic lemon ricotta pancakes, elevated with a vibrant homemade blueberry compote. The tartness of the blueberries complements the creamy, lemony pancakes beautifully.
Ingredients
- All-purpose flour1.5 cups
- Granulated sugar2 tablespoons
- Baking powder2 teaspoons
- Salt0.5 teaspoon
- Large eggs2
- Whole milk ricotta cheese1 cup
- Whole milk0.75 cup
- Unsalted butter, melted3 tablespoons
- Lemon zest1 tablespoon
- Vanilla extract1 teaspoon
- Fresh blueberries2 cups
- Lemon juice1 tablespoon
- Water2 tablespoons
- Vegetable oil or butter, for cookingas needed
Steps
- 1
For the compote: Combine blueberries, lemon juice, water, and 1 tablespoon of sugar in a small saucepan. Cook over medium heat, stirring occasionally, until blueberries burst and sauce thickens, about 5-7 minutes. Set aside.
- 2
For the pancakes: In a large bowl, whisk together flour, 2 tablespoons sugar, baking powder, and salt.
- 3
In a separate medium bowl, whisk eggs, ricotta, milk, melted butter, lemon zest, and vanilla extract until combined.
- 4
Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
- 5
Heat a lightly oiled griddle or frying pan over medium heat. Pour batter (1/4 cup per pancake).
- 6
Cook for 2-3 minutes per side, until golden brown.
- 7
Serve pancakes topped with the blueberry compote.
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